I have to say, when I made this soup, how would combined the 2 recipes (French - wine, and the recipe with milk), and even their liberties brought. :-D So I will write in detail. With the amount of ingredients, as always, is tight - I cook it all "by eye". So I wrote only a rough number... It's in a 4-quart saucepan. Actually, the cooking process of this soup long enough (not like borscht, of course! :-D ). But it can be reduced if not all the cooking in one pot, and something to do in parallel on skovorodko. ;-) Ware, of course, it gets messy more! But on the other hand, since Sunday! So you can assign a convenience for washing dishes someone of the family members! :-[ OK, here we go...

In a saucepan, which will prepare the soup, heat the butter and vegetable. And while they drown themselves, cut peeled onion (not chopped!) and send it in the pan, standing over a slow fire. Bow does not have to obzharitsya, and only become transparent... in the meantime, peel the potatoes and put it to boil in the microwave (4 minutes will be enough!). So, the potatoes added onions too...

Do some mushrooms. For starters I roasted in a separate pan, whole mushrooms. Do not forget to stir the onions! But the mushrooms can not pay attention: yet evaporated this liquid!!! Enter the carrot clean, RUB on a grater. And yet - you can already chop the mushrooms into platelets. Carrots put in a pan to the onions and lightly podsalvage vegetables.

And podrumyanivaniya honey pressedevent chaperone (they then also need a little salt and pepper).

While on the stove all the "shkvorchit", make potatoes. It is well cooked, now it is necessary to mash these. It is possible not to puree, but still better that the lumps were not there! And here come the moment when it is necessary to connect the contents of all three vessels in the pot with the vegetables add the mushrooms with skovorodochki and mashed potatoes. Mix everything. It turns out that such ugly case-kneading.

But let it does not scare you! Soon IT will turn into a miracle soup! To do this, pour into the pan a couple of glasses of dry white wine (don't forget to SIP from each glass! O:-) This will give a special charm to your soup! ). And to wine, add boiling water, it is difficult to say exactly how much, because we still have to leave room for milk... In the pan at this stage should be about 3\4 of its capacity. Leave the soup to simmer on low heat for about 5-7 minutes. But, in the meantime, grate cheese (you can, of course, and not RUB, but cut it melts a little longer), cut greens.

The final stage. Pour in a pot of cold milk, put the grated cheese and chopped fresh herbs. Bring soup to a boil. Try... If you need a little bit of the corrected salt-pepper. In the end, the pot is full flavored, hearty soup.

I deliberately used the mushrooms of different varieties so the taste is richer. But, of course, you can do some some mushrooms. And again. Have you noticed that I didn't add any spices other than salt and pepper? I did it quite deliberately! I did not want to seasoning killed the natural flavor of the mushrooms and the subtle taste bouquet of wine. It was a very delicious soup! There "cat got your tongue"? Mind eating you! :-D This soup can compete with restaurant soups from chefs! And I'm not kidding! I cooked this soup today for the first time, but realized that it can be easily served to the guests for any large celebration! Bon appétit!!!