Mushroom and Potato Milk Soup

I often eat this soup for breakfast since I can cook it quickly even in the morning. It has a light flavour but it goes well with bread. It's a soup that really comes in handy.
-Slicing the potatoes thinly makes them easy to cook through in a short time.
-When adding the milk, the pot can boil over easily, so please be careful.
-Chives have a weaker flavour than Japanese leeks. Chives go well with milk so I recommend them. For 2 servings. Recipe by Niwanomomo
Mushroom and Potato Milk Soup
I often eat this soup for breakfast since I can cook it quickly even in the morning. It has a light flavour but it goes well with bread. It's a soup that really comes in handy.
-Slicing the potatoes thinly makes them easy to cook through in a short time.
-When adding the milk, the pot can boil over easily, so please be careful.
-Chives have a weaker flavour than Japanese leeks. Chives go well with milk so I recommend them. For 2 servings. Recipe by Niwanomomo
Steps
- 1
Peel the potatoes and cut into 2 mm thick slices. Remove the mushroom stems and slice. Mince the chives.
- 2
Heat the potatoes in a pot with water and skim off the scum while cooking. Simmer until the potatoes are translucent.
- 3
Add the mushrooms and milk into the pot and flavour with the ★ seasonings. Simmer over low heat until done. Sprinkle with chives to finish and enjoy.
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