Saffron Milk Cap Soup

Fat BertaFat Berta
Jedi
942850120
Saffron Milk Cap Soup
19/10/2015
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Preparation
10 min.
Cooking
30 min.
Тotal
40 min.
Servings
5

Ingredients

  • saffron milk caps - 14 oz (400 g)
  • carrots - 1
  • onions - 1 head
  • peppers - 1
  • potatoes - 2
  • celery - 3 pinches
  • dill - 3 pinches
  • parsley - 3 pinches
  • salt
  • paprika
  • butter
measures

How to make

Wash the mushrooms and vegetables, clean and chop them finely. Put a little butter in a pot and once it comes to a boil, pour in the chopped onions in it. Once they become transparent, add the remaining products and pour in 5 cups water.

Leave the dish to simmer on the heat for several minutes until fully boiled.

Shortly before removing from the stove, add the spices and stir.

If desired, blend the prepared soup and serve with lemon juice and fresh parsley leaves.

Rating

5
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Comments

Anonymous
Anonymous
Those are chanterelles not milkcaps
06.09.2021 21:03

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