Cheese soup with mushrooms and pine nuts in a blender
Cheese soup with canned mushrooms
Cream soup with mushrooms and two kinds of cheese
Cheese soup with mushrooms and peas
Cheese soup with mushrooms and sausage
Cheese soup - a great way out, if you want a tasty and quick to feed their loved ones to surprise guests or get to eat naughty child. This option is a light lunch or dinner is especially important in the summer heat, when a long downtime at the hot plate becomes a real torture for many mistresses. An excellent way out of such a sad situation, found the French, because it is to them we owe the appearance of this dish. Every year the cheese soups are becoming increasingly popular and diverse. If you have not yet had time to appreciate their charm and ease, be sure to use the recipes described in this article, and cook cheese soup with mushrooms, which without exaggeration can be called a classic of French cuisine.
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Cheese soup with mushrooms and pine nuts in a blender
Cheese soup with mushrooms, as with any other fungi are usually prepared with vegetable or meat broth. Of course, the first course in this case turns out very tasty. And what if we add the usual recipe even milk? This will give the soup puree special affection and its distinctive feature will be the pine nuts, which are perfectly in tune with the rest of the ingredients and create a unique harmony of taste. If you like to try something new, this recipe you'll love.
Ingredients:
processed cheese with a creamy taste - 100 g
Milk - 400 ml
chicken broth - 200 ml
fresh mushrooms - 300 g
pine nuts - 60 g
dill - 1 bunch
Sweet bell peppers - 1/2 pieces
salt - to taste
black pepper (ground) - to taste
Cooking method:
Fresh mushrooms, rinse under running water, thoroughly remove from the surface all traces of soil, and clean. Four of the largest mushroom leave intact, and the rest cut into fairly small in any form. Ready chicken broth set on fire and bring to a boil. Then pour it all mushrooms, including those you have left intact. Boil the mushrooms for at least 15 minutes.
Pour milk into a separate saucepan and heat, boil optional. Bulgarian pepper and dill wash, dry and chop separately. When the mushrooms are cooked, remove from broth whole, and to the rest of the milk and add the chopped cheese, stir and cook until it is dissolved. Do not forget to salt the soup and season it with pepper. Then remove the pan from the heat and cool slightly its contents.
From whole mushrooms carefully cut legs. In a separate container, mix a little dill and crushed pine nuts. Start a weight cap of the mushrooms. Slightly cooled, whisk soup blender until the desired consistency, heat and pour into plates. In each serving, place one hat, stuffed with fennel and pine nuts and sprinkle them diced bell pepper. Enjoy, because this soup really delicious and very fragrant!
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Cheese soup with canned mushrooms
Prepare a spicy first course with cream cheese, you can easily, if not add a fresh and canned mushrooms. The recipe, which will be discussed below, describes in detail how to do it correctly. But please note that due to the large number of different ingredients such soup will turn out quite rich and nutritious, so it is possible to do without the second dish.
Ingredients:
potatoes of medium size - 4 pieces
small carrots - 2 pieces
Canned mushrooms - 200 g
onions - 1 pc
processed cheese cream - 100 g
cream fat content of 33% - 250 ml
parsley - 1 bunch
chicken broth - 2 liters
refined sunflower oil - 2 tablespoons
wheat flour - 3 tablespoons
loaf (for toast)
salt, ground black pepper - to taste
Cooking method:
Wash the carrots and potatoes, boil whole in lightly salted water, peel and chop. With onions, remove the peel, chop it and fry it in a deep skillet in sunflower oil until golden brown, then add to canned mushrooms (without the marinade) and cook them together for 5-7 minutes. Connect with flour, stir, enter the hot broth, place cooked vegetables and cheese.
Continue to cook it all on low heat. When the cheese is completely melted, remove the skillet from the heat, the soup cool, then pour into the bowl of a blender. By beating at high speed Achieve consistency of mashed potatoes, add the warmed cream and mix again. Now you need to pour the soup back into the pan, put on fire, but do not boil. Just heat it, add salt, sprinkle with parsley and serve.
As an excellent complement to this soup puree suitable home crackers. Cut the loaf into small pieces, fry in vegetable oil, or simply air dry in the oven, sprinkled with aromatic spices. Make minor adjustments to the recipe, if you submit to this soup grated parmesan - get even more juicy and flavorful.
The advantage of the dish in the fact that it can be easily stored in a freezer spilling into special food containers. If necessary, you need only place a personally prepared cake mix in a bowl and heat in the microwave. Agree, nothing great way to quickly feed a family a delicious dinner, especially when the time for its preparation are sorely lacking? But the best way to enjoy the taste of this soup puree until it is fresh and hot!
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Cream soup with mushrooms and two kinds of cheese
No less tasty and turns soup with mushrooms, if it consists of just two cheese: creamy cream and any solid. The recipe of this dish will not give you special complexity, and all the necessary ingredients easily show up in the fridge every average family. But the soup, brewed from such a simple set of products, certainly please all your household for its novelty and ease.
Ingredients:
meat or vegetable broth - 1, 5 liters
small carrots - 1 piece
medium sized potatoes - 3 pieces
fresh mushrooms - 300 g
hard cheese - 60 g
processed cheese - 100 g
salt, ground black pepper - to taste
green onion - 10 feathers
parsley and dill - to taste
Cooking method:
Potatoes and carrots clean and rinse under running water. Mushrooms also clean, removing all remnants of the earth. Broth put on fire and boil until it, go shredder main ingredients. Potatoes arbitrarily chop, grate the carrots on largest grater and mushrooms cut into thin slices. All these components are put in a boiling broth and cook it until the potatoes are tender, do not forget to season with salt and pepper. Typically, depending on the cutting, it takes less than 10 minutes.
Try a slice of potato, catch it from the broth and razlomav fork. If it is ready, then it's time to lay the soup two kinds of cheese, after cutting them to pieces. Constantly stir the contents of the saucepan whisk, until the cheese is completely dissolved, making a milky white broth. Cover and continue to cook for 3-4 minutes over medium heat. Then turn off the heat and let the soup cool slightly.
Turn it into a puree not be easy. This can be done by means of a blender cup-shaped and the device, which comprises immersing in any of the available capacity. When you get the desired consistency, return the soup on the fire, bring to a boil and pour into portions, do not forget sprinkle each chopped fresh herbs and chopped green onions. Children will be delighted if as a supplement you offer them a crisp slice of fresh white bread, spread with butter.
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Cheese soup with mushrooms and peas
The recipe for this soup will not leave anyone indifferent, beginning with the hostess, who prepared it, and ending with all the members of her family. His secret to a harmonious combination of broth of chicken, vegetables and canned mushrooms. Green peas, which looks very appetizing compared to other ingredients, is an additional and very interesting accent. Be sure to try to cook a cheese soup with mushrooms, because the recipe is very simple and at the same time very original.
Ingredients:
Bird little chicken - 1 piece
potatoes of medium size - 4 pieces
average carrot - 1 piece
small onion - 1 piece
celery root - 60 g
Canned mushrooms (slices) - 800g
green peas - 1 Bank
processed cheese with a creamy taste - 150 g
dill - 1 bunch
salt and pepper - to taste
sunflower oil - 2 tablespoons
Cooking method:
Chicken carcass wash and divide into fairly large pieces. Remove them from the skin, cut off all the fat, rinse and place in a pan with a capacity of 3, 5 liters. Fill it with water at the rate that the output of the broth should be at least 2 liters, put on fire and cook until tender. Meat should be well separated from the bone. If so, then remove the chicken pieces from the pan and cool.
Carrot and celery root Wash, peel and cut into fine strips. Onions free from the husk, and chop as finely as possible. In a frying pan, pour vegetable oil, heat over a fire and fry sliced onion in it until golden brown. Then put back together the carrots and celery and cook until they are tender. Cooled chicken pieces disassemble by removing the bones and chop the meat knife.
Wash, peel and cut the potatoes into small cubes. Broth, pour back into the pan, add the sliced potato and put to cook over medium heat for 19 minutes. Then put into the pan with the broth browned vegetables, and after 5 minutes, pour the mushrooms with the marinade. Stir everything and enter the following ingredients: the strained peas and chopped into pieces cream cheese. Continue to cook the soup for 7 minutes, giving him a little boiling on the fire. Do not forget to stir to dissolve all the cheese had, and then put in a saucepan the chopped chicken meat. Be sure to try the dish on taste and dosolit if necessary.
After this time, turn off the stove and let the cheese soup with mushrooms little brew. But not too long, because there it must be hot. Therefore first pour fragrant bowls, each putting a pinch of finely chopped dill, and most households invite to the table. This recipe is sure to lead them to the delight and cheese soup with mushrooms you will be asked to prepare more than once.
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Cheese soup with mushrooms and sausage
And this recipe is very fond of the prima donna of the domestic variety, which, according to rumors, has a reputation for excellent hostess, who knows how fast and delicious to feed its guests simple home-cooked meal. Instead, all your favorite chicken is used once popular types of sausage, "Doctor" and "Cracow." The recipe of this soup did not suffer, especially if you're not going to save on sausages and select the highest quality.
Ingredients:
small potatoes - 6 pieces
large onion - 1 piece
average carrot - 1 piece
Canned mushrooms - 600 g
sausage "Doctor" - 200 g
sausage "Cracow" - 200 g
processed cheese - 200 g
bay leaf - 1-2 pieces
Garlic - 1 clove
salt, ground black pepper or pepper - to taste
sunflower oil
Cooking method:
In a 4-liter pot, pour water and put it on fire. Vegetables, clean, wash and chop arbitrarily. Carrots can grate, and the onions and potatoes is better to cut the traditional cubes. However, you can choose your own method of shredding, such as straw, - the prescription allows it. In boiling water, pour the potatoes and cook for about 5 minutes.
At the same time the pan, pour vegetable oil and fry it in a carrot and onion. Put them in a pot with potatoes. With mushrooms, drain the marinade, if whole mushrooms, cut them into pieces and send to the rest of the vegetables. Sausage and chop sticks after 5 minutes, too, put in a soup. Garlic chop with a knife and a bay leaf, salt and pepper, add to the other components. After 2-3 minutes, send them to the last ingredient - cheese. Wait until it has dissolved, accelerating the process of constant stirring. After 5 minutes, remove the pan from the heat, pour cheese soup with mushrooms on plates and invites everyone to dinner.
If you carefully read the proposed recipes, you probably could see to what extent they are simple and accessible. That this is the charm of French cuisine - cooking ingenious dishes quite ordinary ingredients and not spend a lot of effort. Of course, not do without the frills and thence cook, but if the goal is hearty and tasty to feed the family, do it better than the most simple and affordable way. Be sure to prepare any of the above soup and entertain your household own culinary creativity and the ability to surprise.
