- Champignons - 400 Grams
- Wheat Flour - 2 Art. spoons
- Bow - 1 piece
- Carrot - 1 piece
- Butter - 100 Grams
- Milk - 1 Liter
Milk soup with mushrooms is a very unusual thing. I do not even know what this soup can be compared to taste - it is unique and incomparable. The case where it is better to try once than to hear a hundred times :) In our family this soup is very popular, we prepare it for breakfast and lunch. So - I recommend cooking, maybe you'll like it too. How to make milk soup with mushrooms: 1. Melted butter. Fry it finely chopped onions and grated carrot on a large grater. 2. Wash the champignons, peel and cut into several pieces. All add to the roasting. 3. When the mushrooms are ready - add the flour and leave to stew for about 1 minute. 4. We put everything in a saucepan, pour it with milk. All mix and cook. After the soup has boiled - turn off the stove, and cover the pan with a lid. Leave to languish under the lid for 5 minutes. 5. Soup can be served with croutons. Bon Appetit! :) To serve such soup is best for lunch, although I know that many of them also have breakfast. As for me, for breakfast - it's hard. I do not know how your stomach will perceive such an unusual combination of milk and mushrooms, but my perception is excellent :) Good luck!
Servings: 4