Cheese soup with mushrooms and pine nuts in a blender
Cheese soup with champignons, as with any othermushrooms, usually cooked on vegetable or meat broth. Of course, the first dish in this case is very tasty. And what if you add milk to the usual recipe? This will make the soup puree special tenderness, and its distinctive feature will be cedar nuts, which perfectly harmonize with the rest of the 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
Cooking method: Fresh mushrooms washed under running water, carefully removing from their surface all the remains of the soil, and clean. The four largest mushrooms leave intact, and the others cut quite finely in an arbitrary shape. Ready chicken broth put on a fire and bring to a boil. Then pour into it all the mushrooms, including those that you left whole. Cook the mushrooms for at least 15 minutes. Milk pour into a separate saucepan and heat, boil is optional. Bulgarian pepper and dill wash, dry and chop separately. When the mushrooms are cooked, remove the whole from the broth, and add the milk and finely chopped cheese to the others, mix and cook until it dissolves. Do not forget to salt the soup and season it with pepper. Then remove the pan from the fire and lightly cool its contents. From the whole mushrooms carefully cut out the legs. In a separate small container mix the greens of dill and crushed cedar nuts. Start with this mass of mushroom caps. Slightly cooled the soup with a blender until the desired consistency is obtained, heat and pour over the plates. In each serving, put one cap, stuffed with dill and pine nuts, and sprinkle them with cubes of Bulgarian pepper. Enjoy, because this soup puree is really delicious and very fragrant! 
Cheese cream soup with canned mushrooms
Prepare a spicy first dish with a creamycheese you can easily, if you add not fresh, but canned mushrooms. The recipe, discussed below, details how to do it correctly. But keep in mind that because of the large number of different ingredients, this soup-puree will turn out to be quite rich and nutritious, therefore it is quite possible to do without a second dish. 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
Cooking method: Carrots and potatoes are washed, boiled whole in slightly salted water, peeled and cut. With the onions, remove the husks, chop it and fry it in a deep saucepan on sunflower oil until golden, then add the canned mushrooms (without marinade) and put them out together for 5-7 minutes. Combine with flour, stir, enter hot broth, lay boiled vegetables and cream cheese. Keep cooking it all on low heat. When the cheese is completely melted, remove the sauté pan from the fire, cool the soup, and then pour into the blender bowl. By whipping at high speed, achieve a consistency of puree, add warmed cream and mix again. Now it is necessary to pour the soup back into the pan, put on fire, but do not boil. Simply heat it, salt, sprinkle with parsley and serve. Homemade croissants will serve as an excellent addition to such a soup-mash. Cut the loaf into small pieces, fry in vegetable oil or simply dry in the oven, sprinkling with aromatic spices. To make small adjustments in the recipe it is possible, if you submit to this soup grated Parmesan, - it will be even more spicy and fragrant. The advantage of this dish is also that it can easily be stored in a freezer, pouring into special food containers. If necessary, you just need to place such a cooked semi-finished product in a plate and heat it in a microwave oven. Agree, than not a great way to quickly feed the family a delicious lunch, especially when the time for its preparation is sorely lacking? But it's best to enjoy the taste of this soup-mash while it's fresh and hot! 
Soup with mushrooms and two types of cheese
Not less tasty it turns out and soup-mash with mushrooms,if it consists of just two cheese: creamy fused and any hard. The recipe for cooking this dish will not give you much difficulty, and all the necessary ingredients can easily be found in the refrigerator of any average family. But the soup-puree, cooked from such a simple set of products, surely will please all your household with its novelty and ease. 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
Cooking method: Potatoes and carrots are cleaned and rinsed under running water. Mushrooms, too, wash, removing from them all the remnants of the earth. Broth put on the fire and, while it boils, get shredding the main ingredients. Cut the potatoes randomly, grate the carrots on the largest grater, and cut the champignons into thin plates. All these ingredients put in boiling broth and cook in it until the potatoes become soft, remember to salt and season with pepper. Usually, depending on the cutting, this takes no more than 10 minutes. Try a piece of potato, catching it from the broth and breaking it with a fork. If it is ready, then it's time to put both kinds of cheese in the soup, after cutting them into pieces. Constantly stir the contents of the pan with a whisk until the cheese completely dissolves, making the broth milky-white. Cover and continue cooking for 3-4 minutes on medium heat. Then turn off the stove and let the soup cool down a little. Turn it into puree will not be very difficult. This can be done both with a blender in the form of a bowl, and with a device that provides for immersion in any available container. When you get the desired consistency, return the soup to the fire, bring to a boil and pour into portions, not forgetting to sprinkle with each shredded herb and a finely chopped green onion. Children will be delighted if, as a supplement, you offer them a crispy slice of fresh white bread, smeared with butter.
Cheese soup with champignons and green peas
The recipe for this soup will not leave you indifferentno one, starting with the hostess who will cook it, and ending with all members of her family. His secret is in a harmonious combination of broth from chicken, vegetables and canned champignons. Green peas, which looks very appetizing against the background of other ingredients, is an additional and very interesting accent. Be sure to try to make such a cheese soup with champignons, because his 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
Cooking method: Chicken carcass wash and divide into fairly large pieces. Remove skin from them, cut off all fat, rinse and place in a 3.5 liter pot. Pour water into it from the calculation that the broth should be at least 2 liters, put on fire and cook until ready. Meat should be well separated from bones. If so, then take the chicken pieces out of the pan and cool. Carrots and celery root should be washed, brushed and cut into thin strips. Onion free from the husks and chop as small as possible. In the frying pan pour the sunflower oil, heat on the fire and fry in it onion sliced until golden in color. Then put the carrots together with the celery and cook until they become soft. Chilled chicken pieces are disassembled by removing the bones and chopping the meat with a knife. Wash, peel and cut potatoes into small cubes. Broth strain, pour again into a saucepan, add potato cut into it and cook over medium heat for 19 minutes. Then put the cooked vegetables in a saucepan with broth, and after 5 minutes pour the mushrooms along with the marinade. Stir everything and enter the following ingredients: strained green peas and chopped cream cheese. Continue to cook the soup for 7 minutes, letting it simmer slightly on the fire. Do not forget to stir to allow the whole cheese to dissolve, and then pour the chopped chicken into a saucepan. Be sure to try the dish for taste and salt until necessary. After the specified time, turn off the plate and let the cheese soup with mushrooms steep for a while. But not too long, because it needs to be hot. So spill the fragrant first on the plates, in each putting a pinch of finely chopped dill, and rather invite the household to the table. This recipe will certainly delight them, and you will be asked to cook a cheese soup with champignons more than once. 
Cheese soup with champignons and sausage
And this recipe is very fond of the prima donnadomestic variety, which, according to rumors, is known as an excellent hostess, who can quickly and deliciously feed her guests with simple home-made dishes. Instead of the beloved hen, popular types of sausages are used here: "Doctor's" and "Krakow". The soup recipe does not suffer from this, especially if you do not save on sausages and choose the best 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
Cooking method: In a 4 liter pot, pour water and put it on the fire. Vegetables brush, wash and chop arbitrarily. Carrots can be grated on a large grater, and onions and potatoes are better cut into traditional cubes. However, you can choose the shredding method yourself, for example, straws, - this recipe allows. In boiling water, pour the potatoes and simmer for 5 minutes. At the same time, pour the sunflower oil on the pan and fry the carrot and onions in it. Transfer them to a pot of potatoes. With the champignons, merge the marinade, if the mushrooms are whole, cut them into pieces and send them to the rest of the vegetables. Sausage the sausage and after 5 minutes, too, put it in the soup. Garlic finely chop the knife and together with bay leaf, salt and pepper add to the rest of the ingredients. After 2-3 minutes, send them the last ingredient - the cream cheese. Wait until it dissolves, speeding up the process by constant stirring. After 5 minutes, remove the pan from the fire, pour out the cheese soup with champignons on plates and invite everyone to dinner. If you carefully read the proposed recipes, you certainly could see how simple and accessible they are. This is the beauty of French cuisine - to prepare brilliant dishes from quite ordinary ingredients and not to spend a lot of effort on it. Of course, there can not be any delicacies from the cooks there, but if the goal is to nourish and feed the family, it is better to do it in the simplest and most accessible way possible. Be sure to cook any of the above-described soups and please your family with their own culinary creativity and the ability to pleasantly surprise.
