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Mushroom milk soup
Very easy to prepare, aromatic, rich and tasty soup with mushrooms and cream. Cream harmoniously sets off the taste of mushrooms, giving the dish tenderness and creamy notes. The soup is both light and filling. It is perfect for both everyday lunch and for treating guests. In both cases, it will greatly diversify your usual diet.
How to cook Mushroom milk soup
Step 1
Cut the potatoes into large cubes.
Step 2
Finely chop the onion.
Step 3
Cut the mushrooms into quarters.
Step 4
Finely chop the dill.
Step 5
Pour water into a saucepan, add potatoes and put on the fire. Bring to a boil, reduce heat and leave the potatoes to cook.
Step 6
Heat a frying pan with a little vegetable oil, add the butter, melt it, then add the onion. Fry, stirring occasionally, over medium heat for 3 minutes.
Step 7
Add the sliced mushrooms to the onion, stir and continue frying for about 7-10 minutes until the mushrooms are cooked.
Step 8
Add fried onions and mushrooms to the potatoes, pour in the cream and stir.
Step 9
Add dill to the soup, salt and pepper to taste. Cook for another 5-7 minutes until the potatoes are soft. Remove from heat and serve.
Mushroom milk soup - FAQ About Ingredients, Baking Time and Storage
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