Milk cap soup
Description
Hearty and aromatic soup. There are many recipes for making soup with russula mushrooms, and I'm sharing my own family-favorite version. Step-by-step instructions are included. For sautéing, use clarified butter or heavy cream—they give the soup its special creamy flavor. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour water into a saucepan, add the chicken thigh, and cook to make broth.
- 3
Step 3
While the broth is cooking, prepare the sauté. To do this, pour vegetable oil into a frying pan and add butter.
- 4
Step 4
Sauté the onion until soft.
- 5
Step 5
Place the russulas, cleaned of forest debris and previously soaked in cold water for 2-3 hours, into the frying pan.
- 6
Step 6
Fry the russulas until cooked.
- 7
Step 7
Remove the fully cooked chicken thigh from the broth and shred it into fibers.
- 8
Step 8
Peel the potatoes and cut them into large cubes.
- 9
Step 9
Place the potatoes into the broth and cook until almost done, without adding salt to the broth during this time.
- 10
Step 10
When the potatoes are cooked, add the sautéed mushrooms, you can add a bouillon cube instead of salt for flavor, and season with salt to taste.
- 11
Step 11
About 5 minutes before the end of cooking, return the chicken meat to the soup and add the bay leaf.
- 12
Step 12
Serve the raw mushroom soup with herbs, mayonnaise, or sour cream. This light summer soup with raw mushrooms is a great alternative to the winter soups you've grown tired of.