Mushroom and Potato Milk Soup

Mushroom and Potato Milk Soup

This is a soup of stewed mushrooms, and potatoes with milk instead of heavy cream. It's full of flavour but light. Enjoy it for breakfast.

Ingredients: 2 servings

1 medium (about 150 g)
White mushrooms
4 (about 50 g)
300 ml
300 ml
★Chicken consommé granules (powder)
a little less than 1 teaspoon
to taste
as required
Chives (can be substituted with parsely)
as needed


1. Peel the potatoes and cut into 2 mm thick slices. Remove the mushroom stems and slice. Mince the chives.
2. Heat the potatoes in a pot with water and skim off the scum while cooking. Simmer until the potatoes are translucent.
3. 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.