Cheese soup with mushrooms and pine nuts in a blender
Cheese soup with champignons, as with anyother mushrooms, usually cooked in vegetable or meat broth. Of course, the first course in this case turns out very tasty. But what if you add milk to the usual recipe? This will give the cream soup a special tenderness, and its distinctive feature will be pine nuts, which harmonize perfectly with the other ingredients and create a unique taste harmony. If you like to try something new, you will definitely like this recipe. Ingredients:
- cream cheese with creamy taste - 100 g
- milk - 400 ml
- chicken broth - 200 ml
- fresh champignons - 300 g
- Cedar nuts - 60 g
- dill - 1 bunch
- sweet sweet pepper - 1/2 pieces
- salt - to taste
- black pepper (ground) - to taste
Method of preparation:Rinse fresh champignons under running water, thoroughly removing all traces of soil from their surface, and clean. Leave the four largest mushrooms whole, and chop the rest quite finely in any shape. Put the prepared chicken broth on the fire and bring to a boil. Then pour in all the champignons, including those you left whole. Cook the mushrooms for at least 15 minutes. Pour the milk into a separate saucepan and heat it up, there is no need to boil it. Wash the bell pepper and dill, dry them and chop them separately. When the mushrooms are cooked, remove the whole ones from the broth, and add milk and finely chopped processed cheese to the rest, stir and cook until it dissolves. Do not forget to salt the soup and season it with pepper. Then remove the saucepan from the heat and cool its contents slightly. Carefully cut out the stems from the whole champignons. In a separate small container, mix the dill and crushed pine nuts. Stuff the mushroom caps with this mixture. Beat the slightly cooled soup with a blender until you get the desired consistency, heat it up and pour into bowls. Put one cap stuffed with dill and pine nuts in each portion and sprinkle them with diced bell peppers. Enjoy, because this creamy soup is truly delicious and very aromatic!
Cheese cream soup with canned mushrooms
Prepare a savory first course with creamycheese, you can do it without much difficulty if you add canned champignons to it instead of fresh ones. The recipe below tells in detail how to do it correctly. But keep in mind that due to the large number of different ingredients, such a cream soup will turn out to be quite rich and nutritious, so it is quite possible to do without a second course. Ingredients:
- medium-sized potatoes - 4 pieces
- carrots small - 2 pieces
- champignons canned - 200 g
- onion - 1 piece
- cream cheese cream cheese - 100 g
- cream with a fat content of 33% - 250 ml
- parsley - 1 beam
- broth chicken - 2 liters
- sunflower oil refined - 2 tablespoons
- wheat flour - 3 tablespoons
- loaf
- salt, ground black pepper - to taste
Method of preparation:Wash the carrots and potatoes, boil them whole in lightly salted water, peel and chop. Peel the onions, chop them and fry them in a deep saucepan in sunflower oil until golden brown, then add the canned champignons (without marinade) and simmer them together for 5-7 minutes. Combine with flour, stir, add hot broth, put in boiled vegetables and processed cheese. Continue cooking all this over low heat. When the cheese has completely melted, remove the saucepan from the heat, cool the soup, and then pour it into a blender bowl. By whisking at high speed, achieve a puree consistency, add warmed cream and stir again. Now you need to pour the soup back into the pan, put it on the fire, but do not boil. Just heat it up, add salt, sprinkle with parsley and serve. Homemade croutons are a great addition to this cream soup. Cut the loaf into small pieces, fry in vegetable oil or simply dry in the oven, sprinkled with aromatic spices. You can make small adjustments to the recipe if you serve grated Parmesan with this soup - it will be even more piquant and aromatic. Another advantage of this dish is that it can be easily stored in the freezer, poured into special food containers. If necessary, you just need to place such a homemade semi-finished product on a plate and heat it up in the microwave. Agree, isn't this a great way to quickly feed the family a delicious dinner, especially when there is a catastrophic lack of time to cook it? But it is best to enjoy the taste of this cream soup while it is fresh and hot!
Soup with mushrooms and two types of cheese
The cream soup is no less deliciousmushrooms, if it includes two cheeses at once: creamy processed cheese and any hard cheese. The recipe for this dish will not cause you any particular difficulty, and all the necessary ingredients can easily be found in the refrigerator of any average family. But the cream soup, cooked from such a simple set of products, will surely please all your household members with its novelty and lightness. Ingredients:
- broth of meat or vegetable - 1,5 liters
- carrots small - 1 piece
- potatoes of medium size - 3 pieces
- fresh champignons - 300 g
- Cheese hard - 60 g
- cheese fused - 100 g
- salt, pepper black ground - to taste
- onion green - 10 feathers
- parsley and dill greens - to taste
Method of preparation:Peel the potatoes and carrots and rinse them under running water. Wash the mushrooms too, removing any remaining soil. Put the broth on the fire and while it is boiling, start chopping the main ingredients. Chop the potatoes as you like, grate the carrots on the largest grater, and cut the champignons into thin slices. Put all these ingredients into the boiling broth and cook in it until the potatoes become soft, do not forget to add salt and pepper. Usually, depending on the cut, this takes no more than 10 minutes. Try a piece of potato by fishing it out of the broth and breaking it with a fork. If it is ready, then it is time to put both types of cheese into the soup, having previously cut them into pieces. Constantly stir the contents of the pan with a whisk until the cheese is completely dissolved, making the broth milky white. Cover and continue cooking for 3-4 minutes over medium heat. Then turn off the stove and let the soup cool down a bit. It is not difficult to puree it. This can be done either with a bowl-shaped blender or with a device that allows you to immerse it in any available container. When you get the desired consistency, return the pureed soup to the heat, bring to a boil and pour into portions, do not forget to sprinkle each with chopped herbs and finely chopped green onions. Children will be delighted if you offer them a crispy slice of fresh white bread, spread with butter, as an addition.
Cheese soup with champignons and green peas
The recipe for this soup will definitely not leave youno one will be indifferent, starting with the hostess who cooks it and ending with all members of her family. Its secret is in the harmonious combination of chicken broth, vegetables and canned champignons. Green peas, which look very appetizing against the background of other ingredients, are an additional and very interesting accent. Be sure to try to cook this cheese soup with champignons, because its recipe is very simple and at the same time very original. Ingredients:
- carcass of small chicken - 1 piece
- medium-sized potatoes - 4 pieces
- carrots average - 1 piece
- onion small - 1 piece
- celery root - 60 g
- champignons canned (slices) - 800 g
- green peas - 1 pot
- cream cheese with creamy taste - 150 g
- dill - 1 bunch
- Salt, peppercorns - to taste
- Sunflower oil - 2 tablespoons
Method of preparation:Wash the chicken carcass and divide it into fairly large pieces. Remove the skin, cut off all the fat, rinse and place in a 3.5-liter saucepan. Pour in water so that the broth yield should be at least 2 liters, put on the fire and cook until done. The meat should separate well from the bones. If so, then remove the chicken pieces from the pan and cool. Wash the carrots and celery root, peel and cut into thin strips. Peel the onion and chop as finely as possible. Pour sunflower oil into a frying pan, heat it over the fire and fry the onion slices in it until golden brown. Then put the carrots there together with the celery and stew until they become soft. Disassemble the cooled chicken pieces, removing the bones and chopping the meat with a knife. Wash, peel and cut the potatoes into small cubes. Strain the broth, pour it back into the pan, add the chopped potatoes and cook over medium heat for 19 minutes. Then put the sautéed vegetables into the pan with the broth, and after 5 minutes, pour in the champignons with the marinade. Stir everything and add the following ingredients: strained green peas and processed cheese cut into pieces. Continue cooking the soup for 7 minutes, letting it simmer gently over the fire. Do not forget to stir so that all the cheese has time to dissolve, and then put the chopped chicken meat into the pan. Be sure to taste the dish and add salt if necessary. After the specified time, turn off the stove and let the cheese soup with mushrooms sit for a while. But not too long, because you need to eat it hot. Therefore, pour the aromatic first course into plates, adding a pinch of finely chopped dill to each, and quickly invite your household to the table. This recipe will definitely delight them, and they will ask you to cook the cheese soup with champignons more than once.
Cheese soup with champignons and sausage
And the prima donna really loves this recipeof the domestic stage, who, if you believe the rumors, is known as an excellent hostess, who knows how to quickly and deliciously feed her guests with simple home-cooked dishes. Instead of everyone's favorite chicken, here they use the once popular types of sausage: "Doctor's" and "Krakovskaya". The soup recipe does not suffer from this at all, especially if you do not skimp on sausages and choose the highest quality ones. Ingredients:
- potatoes of small size - 6 pieces
- onion large - 1 pc.
- carrots average - 1 piece
- champignons canned - 600 g
- sausage "Doctor's" - 200 g
- sausage "Krakovskaya" - 200 g
- cheese fused - 200 g
- bay leaf - 1-2 pieces
- garlic - 1 piece
- Salt, black pepper ground or peas - to taste
- sunflower oil
Method of preparation:Pour water into a 4-liter saucepan and put it on the fire. Peel, wash and chop the vegetables as desired. You can grate the carrots on a coarse grater, and it is better to cut the onion and potatoes into traditional cubes. However, you can choose your own shredding method, for example, into strips - the recipe allows this. Pour the potatoes into boiling water and cook for about 5 minutes. At the same time, pour sunflower oil into a frying pan and fry the carrots and onions in it. Transfer them to a saucepan with potatoes. Drain the marinade from the champignons, if the mushrooms are whole, cut them into pieces and send them to the other vegetables. Chop the sausage into strips and after 5 minutes, also add to the soup. Finely chop the garlic with a knife and add to the other ingredients together with the bay leaf, salt and pepper. After 2-3 minutes, add the last ingredient - processed cheese. Wait until it dissolves, stirring constantly to speed up the process. After 5 minutes, remove the pan from the heat, pour the cheese soup with champignons into plates and invite everyone to dinner. If you carefully read the suggested recipes, you probably saw how simple and accessible they are. This is the beauty of French cuisine - to cook brilliant dishes from quite ordinary ingredients and not spend a lot of effort on it. Of course, local chefs do not do without delights, but if the goal is to feed your family hearty and tasty, it is better to do it in the simplest and most accessible way. Be sure to cook any of the soups described above and please your household with your own culinary creativity and ability to pleasantly surprise.
