Fresh milk mushroom soup: step-by-step recipe with photos and videos, how to cook at home

A tasty and healthy diet should be balanced in protein, fat and carbohydrates.
The easiest way to get proteins is to use mushrooms. For example, soup made from fresh milk mushrooms per 1 serving provides a person with almost 30% of the daily protein requirement. On this page you can find a suitable recipe for fresh milk mushroom soup and try to cook it for your family. If you want to diversify the recipe, you can try making a puree soup or add a fresh touch to the dish through unusual combinations of herbs and fresh vegetables. We hope that mushroom soup made from fresh milk mushrooms will become a frequent guest on your table.

Recipe for mushroom puree soup from fresh milk mushrooms

Ingredients for puree soup:

Milk mushrooms
onion
carrot
butter
salt (take all products at random)
1 tablespoon flour

This recipe for mushroom soup made from fresh milk mushrooms offers a very simple method of preparation:

Sort and scald fresh mushrooms and pass through a meat grinder. In a frying pan, lightly fry the onions in butter, add grated carrots, mushroom mixture and simmer for 15 minutes. After transferring all this into a saucepan, fry a spoonful of flour in butter in a frying pan until golden brown. Mix with stewed mushrooms, dilute with boiling water, add salt and boil. The puree soup is ready. Before eating, you can add a spoonful of sour cream.

Look at the photo for this recipe for fresh milk mushroom soup, which demonstrates all the aesthetic appeal of the dish.

How to deliciously fry white milk mushrooms

This type of mushroom can be found in deciduous forests, especially during the peak harvest. Although many mushroom pickers prefer pickling, the forest harvest can be fried by first soaking and boiling.

The nutritional properties of fried dishes are not inferior even to meat products. By adding potatoes or some salad, you can get a complete lunch.

First of all, you need to fry the onion until golden brown, then put the white milk mushrooms into the frying pan and add salt. After excess moisture has evaporated, remove from heat, cover and simmer for another 5 minutes.

We suggest you read: How to cook kharcho soup with rice

The nutritional properties of fried milk mushrooms are not inferior even to meat products

Step-by-step recipe for meat soup made from fresh milk mushrooms

This meat soup with noodles and milk mushrooms will be an excellent first choice for the whole family. A step-by-step recipe will help you prepare soup from fresh milk mushrooms, the implementation of which will require the following ingredients:

300 g meat with bone (any kind)
500 g milk mushrooms
2 onions
1 parsley root
2 tablespoons tomato paste
50 g cheese (any)
100 g fat
100 g vermicelli
Garlic
greens (any)

Cooking method:

Finely chop the peeled onion, fry in fat, add peeled chopped mushrooms, add a little water and simmer until tender.

Wash the meat, add cold water (2 liters) and place on low heat.

When the water boils, skim off the foam and cook for about an hour.

Then add mushrooms, tomato paste, chopped garlic, add salt, boil, add grated cheese and herbs.

Separately boil the vermicelli and add it to the soup before serving.

How to make soup from fresh milk mushrooms with vegetables

The following are recipes on how to prepare fresh milk mushroom soup with various vegetables such as potatoes, zucchini, carrots, etc.

Soup "Simple"

4 potato tubers
300 g fresh milk mushrooms
2 onions
2 carrots
100 g vegetable oil
2 liters of water
Greenery
Salt

Fry thoroughly washed and finely chopped mushrooms in vegetable oil.
Grate the carrots on a coarse grater, finely chop the onion, combine with carrots and fry in vegetable oil. Cut the peeled potatoes into small cubes and boil in water to which salt has previously been added. Just before cooking, add fried onions and carrots, mushrooms and finely chopped herbs. Zucchini soup

300 g fresh milk mushrooms
6 potato tubers
1 medium sized zucchini
1 parsley root
2 carrots
150 g butter
2 onions
100 g sour cream
2 liters of water
2 tomatoes
1 parsley root
1 celery root
Greenery
salt

Finely chop the peeled carrots, onions, parsley root, celery root and peeled tomato and fry in butter.
Just before the dish is ready, add finely chopped green onions.
Place the water on the fire and after it boils, add thoroughly washed and finely chopped mushrooms.
After 15 min. add chopped zucchini, and after another 15 minutes. – finely chopped and pre-peeled potatoes.
Just before cooking, add previously fried vegetables, spices and salt. You can season the finished soup with chopped herbs and sour cream.

Recipe for fish soup with milk mushrooms

Solyanka from sea fish with milk mushrooms will be very tasty if you take the following ingredients:

300 g fresh milk mushrooms
30 g butter
200 g sauerkraut
2 pickled cucumbers
2 onions
3 liters of water, 15 olives
100 g flour
3 tbsp. spoons of cucumber pickle
500 g fish
Greenery
2 tbsp. spoons of lemon juice
Bay leaf
black peppercorns
salt

Recipe for fish soup with milk mushrooms:

Rinse the mushrooms thoroughly in cold water, chop finely and boil until half cooked.
At this time, finely chop the onion and lightly fry in butter.
In a separate frying pan, fry the flour and combine with 3 tbsp. spoons of mushroom broth.
Remove the scales and entrails from the fish and chop it finely.
Add flour mixture, pieces of fish, onions, cabbage, previously washed in cold water, finely chopped cucumbers, cucumber pickle, olives, bay leaves, pepper, and salt to the remaining mushroom broth.
Place over low heat and cook until the fish is completely cooked.
Just before cooking, add lemon juice and finely chopped herbs. Serve hot.

More recipes for Georgian soup made from fresh milk mushrooms

Next, we offer more recipes for Georgian soup made from fresh milk mushrooms with the addition of a wide variety of ingredients.
Choose according to your taste and cook with pleasure. Fresh milk mushroom soup with meat and semolina

500 g fresh mushrooms
30 g celery root
400 g beef
30 g semolina
30 g butter
1 liter of water
1 carrot
Greenery
black pepper
salt

[includeme file=»wp-content/plugins/include-me/goog-left.php»]Rinse the mushrooms thoroughly and simmer until fully cooked in butter. After this, add finely chopped greens, grated carrots, and pepper. Peel the celery root, wash thoroughly and boil along with the meat in lightly salted water. Immediately before the meat is ready, add semolina and the previously prepared mass to the broth. Leave on low heat for another 5 minutes, after which the dish is ready to eat. You can add sour cream to the soup.

Rich and tasty

Frozen mushroom brisket is very easy to prepare, and the process will not take much of your time. And to make this dish even more rich and interesting, you can cook it in chicken broth, or add another type of mushroom, such as honey mushrooms, to the Georgian mushroom.

A supply of frozen milk mushrooms will help you prepare a delicious soup from them at any time of the year.

The peculiarity of milk mushrooms is that these mushrooms contain a caustic milky juice, which does not allow them to be eaten raw. Because of this, in Western countries, milk mushrooms are generally classified as inedible and almost poisonous species. In Russia, however, milk mushrooms have been successfully collected and used for food for hundreds of years, and the problem of milky juice is combated by soaking the mushrooms for a long time in clean water. After which the milk mushrooms are successfully salted, fried, made into soup, or frozen.

Milk mushrooms from frozen mushrooms are usually prepared much faster than from fresh ones, since milk mushrooms are usually frozen already boiled. Therefore, you can cook a delicious and aromatic mushroom soup in just half an hour. Milk milk can be cooked lean, with vegetables, or you can add poultry to it and serve it with sour cream.

Mushroom soup with pork meatballs

For 6 servings:

fresh milk mushrooms – 350 g
minced pork – 200 g
chopped dried pine nuts – 25 g
2 garlic cloves, crushed
1 tbsp. spoon of fresh coriander
chicken broth – 1.7 l
1 tbsp. spoon of soy sauce
3 tbsp. spoons of vegetable oil
bunch of green onions

Separate the mushroom stems from the caps, chop and divide into different bowls. Combine pork with nuts, garlic and half of the coriander. Season and form into 18 small balls. Heat 2 tbsp. l. oil in a saucepan, fry the meatballs in it for 5 minutes on each side and remove them. Heat the remaining oil in the same pan and fry the mushroom caps and onions for 2-3 minutes. Add the broth, return the meatballs to the pan and bring the broth to a boil. Cook for 1-2 minutes over low heat, then add the coriander and pour into bowls.

How to pickle correctly

Peel and rinse the milk mushrooms. Place caps down in a large container and fill with cold water. To prevent the mushrooms from floating, cover with a large plate or a lid of slightly smaller volume than the container used. Soak for 3 days, changing the water at least three times a day to avoid souring.

Scrape the soaked mushrooms, removing any remaining dirt. Check to see if there are any limp specimens after soaking. If there are any, mercilessly get rid of them, because if they are salted they will become lethargic and tasteless. Only strong, elastic milk mushrooms should be used for pickling.

Sprinkle the bottom of a non-metallic (glass, plastic or enamel without chips) dish with salt, place a layer of selected milk mushrooms on top, repeat the sequence. For 1 kg of mushrooms you will need 40 g of salt (about 2 tbsp).

After all the mushrooms are in the bowl mixed with salt, put pressure on top. This could be a plate with a 3-liter jar filled with water. Leave in a cool, dark place, and after a week, put into jars. However, experienced mushroom pickers advise not to close the lids too tightly. If you have a cellar or a glassed-in balcony, it is better to leave the milk mushrooms in a large container under pressure, adding brine if necessary.

Italian style mushroom soup

For 6 servings:

3 tbsp. spoons of olive oil
1 onion
mushrooms – 600 g
400 ml milk
1.3 liters hot vegetable broth
12 slices crusty white bread or French baguette
3 garlic cloves, crushed
butter – 50 g
grated hard cheese – 100 g
salt
pepper

Heat the oil in a saucepan, chop and fry the onion until golden brown. Prepare the mushrooms: cut large ones into small pieces and add to the pan, stirring until they are coated with oil. Pour in the milk, bring to a boil, cover the pan with a lid and simmer for 5 minutes. Gradually add hot vegetable broth and season with salt and pepper to taste. Toast the bread pieces on both sides on the grill. Mix garlic and butter and spread on toast. Place the toast in the bottom of a large tureen or the bottom of four plates, pour the soup on top and sprinkle with grated cheese.

Look at the video recipes for soups made from fresh milk mushrooms and choose the method of preparing this dish that suits you.

Description of the mushroom and its nutritional qualities

The milk mushroom is one of the edible mushrooms, it is part of the Russula family, the genus Mlechnik. Previously, milk mushroom was the name given to the mushroom, now known as “pepper mushroom.” It has a medium-sized cap - from 5 to 20 cm, having a funnel shape. The edges of the cap are pubescent, its edges are bent inward, it itself is milky white, slightly yellowish, wet and slimy.

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The leg is small - 5-7 cm, hollow, matching the color of the cap. The white flesh is very dense and smells like fruit when cut. The milky juice is acrid, white, and after cutting the milk mushroom it instantly turns yellow with a grayish tint. Wide and frequent plates cover the entire leg; they themselves are white with a small admixture of yellow. The spores are yellow.

Brown spots appear on the cap of old specimens, the stem becomes hollow, and the plates turn yellow. It can be found in deciduous and mixed forests from July to September or from early August to early October. Milk mushrooms love well-lit places protected from drafts. The white milk mushroom prefers mixed deciduous forests, the black one grows in sunny, moss-covered meadows.

The pulp of milk mushrooms has a fairly pronounced unpleasant bitter taste. But bitterness is not an obstacle to including the mushroom in many culinary dishes. It is boiled, salted, pickled, fried and stewed.

Milk mushroom is a mushroom included in the first category in terms of nutritional value; in the past it was called the “king of mushrooms” and for good reason, because it is ideal in all respects, pulp:

meaty and juicy;
low-calorie - only 18 Kcal per 100 g of product;
smells nice of fruit.

The dry matter contains about 32% protein, vitamins B1 and B2, and ascorbic acid are present. The mushroom is not only tasty, but also extremely healthy.