Also Available Without Cream: Milk Mushroom Soup
-
Preparation Time15 mins
-
Cook Time25 mins
-
View169
It is the destiny of mushroom soups to be creamy, it would be very nice actually, creamy and thick... But sometimes creamy soups can be heavy to eat, especially on summer days. At such moments, milk, the aunt of cream, comes to your aid and lightens your soup a little but adds consistency.
You can clearly see in this recipe how the aroma of coarsely ground black peppercorns harmonizes beautifully with the mushrooms. That being the case, we used lots of black peppercorns. It was like a touch of flavor.
We think you should add this recipe to your to-do list without waiting too long. Bon appetit in advance!
Ingredients
Follow the directions
1
Stepadd-onions-and-oil-to-the-pot-cook-until-the-onions-take-color
2
Stepthen-add-the-mushrooms-and-continue-roasting
3
Stepwhen-the-mushrooms-take-color-add-the-flour-and-continue-roasting
4
Stepwhen-the-smell-of-the-flour-disappears-add-water-to-the-pot
5
Stepadd-milk-to-boiling-water
6
Stepadd-spices-to-the-thickened-soup-and-mix
7
Stepas-a-final-step-garnish-with-chopped-parsley-milk-mushroom-soup-is-ready-enjoy-your-meal
Previous Recipe
Make it Crispy: Non-greasy Raw Pastry (Çi pastry)
Next Recipe
Make It At Home This Time: Homemade Waffles
