Peel the potatoes and cut into 2 mm thick slices. Remove the mushroom stems and slice. Mince the chives.
Heat the potatoes in a pot with water and skim off the scum while cooking. Simmer until the potatoes are translucent.
Add the mushrooms and milk into the pot and flavour with the ★ seasonings. Simmer over low heat until done. Sprinkle with chives to finish and enjoy.
Story Behind this Recipe
I often eat this soup for breakfast since I can cook it quickly even in the morning. It has a light flavour but it goes well with bread. It's a soup that really comes in handy.
-Slicing the potatoes thinly makes them easy to cook through in a short time. -When adding the milk, the pot can boil over easily, so please be careful. -Chives have a weaker flavour than Japanese leeks. Chives go well with milk so I recommend them.