In the fall, I do not miss the opportunity to pamper my family with delicious mushroom dishes. One of my favorites is milk soup with chanterelles and vegetables. There are no difficulties in cooking, try it and you will definitely like it!
Ingredients
- Milk - 800 ml
- Water - 500 ml
- Chanterelles (small) – 300 g
- Potatoes - 250 g
- Carrots - 1 piece
- Onion - 1 piece
- Vegetable oil - 2 art.l.
- Black Pepper - 3 peas
- Salt - to taste
Step-by-step cooking recipe
Wash chanterelles thoroughly under running water.
Peel and slice potatoes, carrots and onions.
Heat the oil in a frying pan, add the onion and carrot and fry until golden brown.
Add chanterelles, black pepper and peas and cook for 7-10 minutes, stirring gently.
Boil water in a saucepan, add potatoes, roast and boil for 10 minutes.
Pour in the hot milk, stir and turn off after 5 minutes.
Add salt to the finished soup and leave it under the lid for 15 minutes.
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