Milk soup with potatoes and mushrooms
Composition / ingredients
2
Servings:
Step-by-step cooking
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Thoroughly peel and rinse the potatoes, then cut them into cubes and lower them into boiling water. Along the way, we will chop the onion. We will wash the mushrooms and boil them until they are ready in a hotel vessel, after which we will cut them into small cubes. Mushrooms with onions are fried in butter and run into the broth in which potatoes are cooked. Salt the ingredients and send them to cook until fully cooked. Next, pour the milk and add spices to taste, and bring it to a boil again. It remains to cool the contents and the food is ready!
Milk soup with potatoes and mushrooms should be cooled before serving and sprinkled with herbs, preferably finely chopped. Bon appetit!
Caloric content of the products possible in the composition of the dish
- 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
- Forest mushrooms - 21 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
