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Milk-Cap Mushroom Soup

A hearty, nourishing soup with an incredible mushroom aroma! Soup made with volnushki (woolly milk-cap mushrooms) is a joy to cook—they come together quickly, with most of the time going to soaking. The mushrooms look appetizing and the soup is wonderfully tasty. You have to try this amazing milk-cap soup!

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Mushroom soup from the waves
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 1 g
Fats 17 % 1 g
Carbohydrates 67 % 4 g
29 kcal
GI: 100 / 0 / 0
    1. Peel and finely chop the onion and add it to a skillet with vegetable oil. Once it has browned a little, add the grated carrot and keep sautéing the vegetables. 2. Rinse the milk-cap mushrooms and soak them in salted water for several hours. Drain, transfer to the skillet, and fry them with the vegetables for about 15 minutes. 3. Pour water (or broth, if you like) into a pot and cook the diced potatoes. Near the end, add the mushrooms. Season with salt and pepper and cook for another 10 minutes. Sprinkle with fresh herbs—and the soup is ready!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Volnushki - 22  kcal/100g

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