Milk Mushroom Soup Recipe

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!

How to Make Milk Mushroom Soup Recipe?

• First, cut the mushrooms thinly.
• Cook the mushrooms in a pan without oil until they release their water. Chop the onions into cubes, add your oil to the pot and fry the mushrooms and onions.
• Add the flour and roast until the flour smell disappears. Add about a liter of boiled water and stir constantly. When it starts to boil, add the milk and reduce the heat to low.
• Add the spices at this stage. Enjoy your meal.