Mushroom and Potato Milk Soup

Name: Mushroom and Potato Milk Soup
Yield: 2 servings
Cuisine: American
Ingredients: 1 medium Potatoes; 4 White mushrooms; 300 ml Water; 300 ml Milk; 1 dash less than 1 teaspoon ★Chicken consommé granules (powder); 1 ★Salt; 1 as required ★Pepper; 1 Chives (can be substituted with parsely)

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

2 servings

1 mediumPotatoes
4White mushrooms
300 mlWater
300 mlMilk
1 dashless than 1 teaspoon ★Chicken consommé granules (powder)
1★Salt
1as required ★Pepper
1Chives (can be substituted with parsely)

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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.