SAEDNEWS: “Milk Soup” is considered a nutritious and highly beneficial food for children and the elderly due to its significant amount of calcium and various vitamins. This soup is made with the simplest ingredients and at a low cost.
According to SAEDNEWS, Milk and mushroom soup is one of the delicious soups that can be served as an appetizer at parties. Barley soup, due to its many benefits and vitamins, is useful for patients and the elderly, and it also holds a special place among children. Milk soup can not only be prepared as a starter, but it is also most commonly cooked for Iftar during Ramadan. If you are a fan of soup in the winter season, be sure to read the method for making milk soup in this section of Namnak Cooking.
Ingredients for Milk Soup:
Ingredient | Amount |
|---|---|
Milk | 1 liter |
Carrot | 2 pieces |
Parsley | 100 grams |
Rolled oats | 200 grams |
Onion | 1 piece |
Chicken breast | 1/2 breast |
Cooked corn | 100 grams |
Flour | 3 tablespoons |
Mushroom | 100 grams |
Butter | 10 grams |
Salt | To taste |
Pepper | To taste |
Instructions for Milk Soup:
Step 1:
To prepare milk soup, first place the chicken breast in a suitable pot and add about 1 liter of water to cook. Add one onion, one carrot, a clove of garlic, and some spices to the chicken while cooking to remove any unpleasant smell.
Step 2:
Once the chicken is cooked, set it aside to cool. Then shred the chicken and strain the chicken broth, keeping it in a separate container.
Step 3:
Wash the mushrooms and slice them thinly. If using large mushrooms, cut them into 4 pieces before slicing. Sauté the sliced mushrooms in a suitable pan until fully cooked, then set aside.
Step 4:
Pour 1.5 liters of water into a suitable soup pot and bring to a boil. Add the rolled oats, which you should have soaked for about half an hour beforehand, and let them cook.
Step 5:
Heat a pan and add the butter, letting it melt.
Step 6:
Sift the flour into the melted butter and cook until the raw flour smell disappears. Add salt and pepper and sauté again briefly.
Step 7:
Gradually add the milk, which has been left at room temperature to match the room’s warmth, and stir well until the mixture boils and thickens.
Step 8:
Once the sauce thickens, add it to the soup and stir.
Step 9:
Peel and wash one carrot, then dice it into small cubes.
Step 10:
Clean and wash the soup herbs, then finely chop them.
Step 11:
Add the diced carrot, shredded chicken, mushrooms, and herbs to the pot and mix well.
Step 12:
Add the chicken broth set aside from Step 1 to the soup and stir.
Step 13:
Finally, add the cooked corn to the milk soup, mix, and reduce the heat to let the soup thicken.
Garnishing Milk Soup:
You can garnish the soup with parsley and mushrooms before serving.
Important Tips for Milk Soup:
Add mushrooms, corn, and herbs 15 minutes before serving so they retain their flavor.
For a thicker soup, cook on low heat for a longer time.
If adding lemon juice, do so when serving to prevent curdling.
If you don’t like raw parsley, you can add some chopped parsley along with the milk to cook and enhance the aroma.
If the soup becomes too thin after adding milk, add 2 tablespoons of rice flour.
You can use either rolled oats or regular oats; if using regular oats, soak them 2 hours in advance.
Adjust the amount of carrot and corn according to your taste.
Finely chop or grate half a bell pepper and add it to the soup for extra flavor.
Additional Information:
Preparation time: ~15 minutes
Cooking and waiting time: ~1 hour 30 minutes
Milk soup can be served for lunch, as a snack, or during Ramadan for Iftar.
The recipe serves approximately 4 people.
