Autumn is a time for home-made, hearty, cozy dishes. And potted dishes are a great choice for cool autumn days. I want to offer you a recipe for mushroom soup in pots, cooked not on broth, not on water, but on melted milk. The soup has a very rich, creamy taste.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 300 gram Mushroom honey agaric, boiled
- 100 gram Onion
- 100 gram Carrot
- 300 gram Potato
- 2 tablespoons Vegetable oil
- 1 liter Melted milk approximately
- 3 pieces Bay leaf
- Greens for serve, to taste
- Salt to taste
Ingredients
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Instructions
- Calculation of products for 3 pots of 500 ml each.Wash the honeydew well, remove the dirt, moss and boil in lightly salted water for 10 minutes, then put it on a sieve
- Chop the onion finely. Cut the carrots into strips. Fry everything together in oil until light Golden brown.
- Peel the potatoes and cut them into cubes.
- Put the sliced potatoes, honey mushrooms and fried onions and carrots in pots. In each pot put a Bay leaf and a little salt to taste.
- Pour the melted milk "up to the shoulders"into the pots. It may take a little more or less milk.
- Cover the pots with lids and put them in a cold oven, turn on the temperature of 200°C and cook for about 30 minutes. Then reduce the temperature to 120-130°C and simmer the soup in pots for another 1 hour.When serving, sprinkle with herbs.
- Bon appetit.
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