Milk soup is one of the most popular and widely consumed soups in the world. There are different types of milk soup and it is cooked with different ingredients. Some chefs make milk soup with a mixture of cream, which increases the calories of this soup. The most popular type of milk soup is peeled barley, which has a very good taste that almost everyone likes. Milk soup can be prepared at your parties as a delicious and lovely appetizer.
Ingredients milk soup
- 1 chicken breast
- Peeled barley 100 grams
- 1 medium carrot
- Mushrooms 250 grams
- Milk 500 cc (half a liter)
- Lemon juice 1 tbsp
- 2 medium onions
- Enough liquid oil
- Chopped parsley 1 tbsp
- Enough salt, turmeric and black pepper
Peel an onion and chop finely, then place a suitable saucepan over medium heat and add some liquid oil. After the oil heats up, add the chopped onion to the pot and fry a little until the onion is soft and light. After the onion is soft and transparent, add some turmeric and continue frying until the turmeric is completely covered.
Then chop the carrots into small pieces. After chopping the carrots, add it to the onion pot with the stuffed barley, then strain the second stage chicken broth and add the chicken broth. At this stage, reduce the heat under the pot to make a barley glaze, the barley should stay on the heat for about two hours to glaze.
Meanwhile, chop the mushrooms as desired and fry in a small pan with some oil to soften the mushrooms. To prevent the mushroom from turning black at this stage, add lemon juice to the mushroom. After frying the mushrooms and softening them, add them to the soup pot. At this stage, measure the salt and pepper of the soup and add salt or black pepper if there is a lack of salt. If you do not want the soup to become too thick, remove from the heat after a few sips. Note that the longer the milk soup stays on the heat, the harder it becomes. Once the soup is ready, pour it into the soup bowl and garnish with chopped parsley.
Under no circumstances should you add cold milk to the soup, it is better to add lukewarm milk to the soup to prevent this problem. The second reason is the use of lemon juice in cooking soup.
When cooking soup, you should not add lemon juice to this soup because it may destroy the milk. If you want to serve this soup with lemon juice, after the soup is completely cooked and you put it in the desired dish, put the lemon juice next to it.
Your soup may be too hot and too thick. To solve this problem, boil some milk (depending on the amount of soup) in a hot pot, then add it to the soup.
After adding the milk, stir well with a spoon until smooth. Next, taste the soup as adding milk may make the soup less salty. Add salt and spices if needed.
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sup susu – melk soep – млечна супа – מרק חלב – दूध का सूप – tejleves – milchsuppe – 우유 수프 – ミルクスープ – 牛奶汤 – молочный суп – sopa de leite – süt çorbası – soupe au lait – sopa de leche – حساء الحليب