Mushroom soup from raincoats
Description
Perfect for lunch. How to cook a milk cap mushroom soup? 1. Clean the milk caps from leaves and twigs, cut out any wormy parts. Rinse if necessary. 2. Pour water into a pot, add the mushrooms, season with salt, and boil over medium heat for 20 minutes. Remember to skim off the foam with a skimmer. 3. Add black peppercorns, allspice berries, and bay leaf, then continue cooking over medium-low heat. 4. Peel the onion and carrot. Dice the onion into small cubes and slice the carrot into half-rings or thin strips. Sauté the onion and carrot in vegetable oil until soft. 5. Peel the potatoes and cut them into strips. Add them to the mushroom broth. 6. After 4–5 minutes, add the sautéed onion and carrot. 7. Cook the soup over medium heat until the potatoes are tender. Milk cap mushroom soup is ready! Serve hot, garnished with fresh herbs and a dollop of sour cream.