Milk Soup | How to Make ‘Milk Soup’ + Tips and Tricks

Milk and mushroom soup is one of the delicious soups that, in addition to being perfect for Iftar, is also very popular with children. It is often served as a nutritious starter. Milk soup and barley soup are among the most commonly prepared soups for Iftar during Ramadan, as they are both tasty and nourishing. Below is a detailed guide to making milk soup.

Instructions:

Step 1: Cook the Chicken
Place the chicken breast in a suitable pot and add about 1 liter of water. Add one onion, one carrot, a garlic clove, and some spices to remove any unpleasant odor while cooking.

Step 2: Prepare the Chicken
Once the chicken is cooked, let it cool. Shred the chicken and strain the broth, keeping it aside for later use.

Step 3: Prepare the Mushrooms
Wash the mushrooms and slice them thinly. For large mushrooms, cut them into quarters before slicing. Sauté the mushrooms in a pan until fully cooked, then set aside.

Step 4: Cook the Barley
Bring 1.5 liters of water to a boil in a suitable pot. Add the rolled barley, which has been soaked for 30 minutes, and cook until tender.

Step 5: Prepare the Roux
Heat a pan, melt the butter, then sift in the flour. Cook until the raw smell disappears, then add salt and pepper and stir.

Step 6: Add the Milk
Gradually add the milk (at room temperature) to the roux, stirring constantly. Heat until the mixture thickens.

Step 7: Combine the Soup
Add the thickened milk mixture to the cooked barley.

Step 8: Prepare Vegetables and Herbs
Peel and dice one carrot. Clean, wash, and finely chop the parsley.

Step 9: Mix Ingredients
Add the shredded chicken, sautéed mushrooms, diced carrot, and parsley to the pot. Stir to combine.

Step 10: Add Broth and Corn
Pour the reserved chicken broth into the soup, stir, then add the cooked corn. Simmer on low heat until the soup thickens slightly.

Step 11: Serve and Garnish
Garnish with additional parsley and mushrooms before serving.

Tips:

• Add mushrooms, corn, and herbs 15 minutes before serving to maintain texture and flavor.

• To make the soup thicker, cook over low heat longer.

• If adding lemon juice, add it when serving to prevent the milk from curdling.

• You can cook some parsley with the milk for enhanced flavor.

• If the soup becomes too thin after adding milk, stir in 2 tbsp rice flour.

• Both rolled barley and regular barley can be used; if using regular barley, soak it for 2 hours beforehand.

• Adjust the quantity of carrots and corn according to taste.

• Adding half a finely chopped or grated bell pepper can enhance aroma and flavor.

Preparation Time: ~15 minutes
Cooking Time: ~1 hour 30 minutes

Milk soup can be served as lunch, a snack, or during Ramadan for Iftar.