Hot and Creamy Soups

Regular consumption of soup more than the benefits of taste buds. Due to the high water and fiber content, it helps to get rid of harmful toxins from the body without being hard on the stomach. This is also the reason why it is actually applied to help lose weight - the water that contains a help fill quickly compared to other foods.

So if you aim to lose a few pounds or just love the soup, here 3 creamy soup will definitely fall in love:

Cheese, corn, too, potatoes, chowder

What do you need:

3 1/2 cups chicken broth
3 cups peeled and diced potatoes
2 cups milk
1 3/4 cup full of corn kernel
1 cup Mexican-style cheese processor
1 cup chopped celery
1 cup chopped onion
1/2 cup Green Chili, diced
1/4 cup sauce mix style country-
2 tablespoons margarine
Melt the margarine in a large saucepan over medium heat and cook onion and celery for 3 to 5 minutes or until tender. Add the chicken broth and boil. Stir in potatoes over low heat and cook, stirring occasionally, until potatoes are tender, about 20 to 25 minutes. Add corn and chiles and bring to a boil. Solution in the milk sauce mixture and stir in the frying pan. Finally, add the cheese and cook, stirring over low heat until the melted cheese and the mixture is thick and creamy.
Milky Mushroom Soup

What do you need:

2 shallots, chopped
1 3/4 cups chicken broth
1 cup Portobello mushrooms
1 cup shiitake mushrooms
Half a cup and a half
Butter 1/4 cup
2 tablespoons all purpose flour
1 pinch ground cinnamon
Salt, also, black pepper, same, TAST
In a large saucepan, melt butter over medium heat and cook shallots, Portobello mushrooms and shiitake mushrooms until tender, about 5 minutes. Add the flour and stir until smooth. Gradually add the chicken broth and cook, stirring, until the mixture thickens. Add half and half of the season with salt and pepper and sprinkle with cinnamon. Stir and heat (do not boil).
Caro-curry, worthy soup

What do you need:

1/2 kg, carrots, peeled and cut into 1-inch pieces
1 large onion, cubes to a large extent
3 garlic cloves large thick slices
3 cups chicken broth
1 1/2 cup whole milk
2 tablespoons curry powder
2 tablespoons olive oil
1 tablespoon butter
1 pinch of sugar
Salt and pepper to taste
Sliced ​​grilled peanuts for decoration
In a large saucepan, heat oil, then carrots and fried onions for 7 minutes or until golden brown a little. Low heat release, then incorporate garlic, butter and sugar. Cook for 10 minutes, then add the curry powder. Pour the broth and simmer, partially covered, until the carrots are tender, about 15 to 20 minutes. Remove heat and puree in a blender until smooth. Return to the pan, add half and half, then heat. If necessary add salt and pepper. Transfer to a bowl and garnish with the supply of pistachio.