The list of my favorite milk soups is headed by this simple recipe. I cook it whenever I don't have time to come up with something special. Roasting can be done separately in a frying pan or in the same cauldron where the soup will be cooked.
Ingredients
- Milk - 800 ml
- Water (boiled) – 500 ml
- Champignons - 400 g
- Onion - 2 pieces
- Butter - 60 g
- Sour cream - 50 g
- Flour - 2 art.l.
- Nutmeg (ground) – to taste
- Ground black pepper - to taste
- Salt - to taste
- Parsley (for decoration) – 2 twigs
Step-by-step cooking recipe
Chop the champignons and peeled onions.
Melt the butter in a frying pan, add the onion and fry until golden brown.
Add the champignons and continue cooking for 10-15 minutes. The moisture should evaporate, and the mushrooms should brown a little.
In a large saucepan, boil the milk, add hot water, roast and cook for 10 minutes after boiling. Leave a few beautiful pieces of champignons to serve.
Mix sour cream with flour, add to a saucepan and mix.
Chop the soup with an immersion blender until smooth.
Add salt, sprinkle with ground nutmeg and black pepper.
When serving, add fresh parsley and pieces of mushrooms to the plate.
