Mushroom Soup with Melted Milk Recipe
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.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. 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
  2. Chop the onion finely. Cut the carrots into strips. Fry everything together in oil until light Golden brown.
  3. Peel the potatoes and cut them into cubes.
  4. 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.
  5. Pour the melted milk “up to the shoulders”into the pots. It may take a little more or less milk.
  6. 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.
  7. Bon appetit.
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