Source: Vivoo, AdobeStockA delicious mushroom soup can be made from almost any mushroom, but it turns out especially well with saffron milk caps. We're sharing 10 tried-and-true recipes so you can treat yourself to a new dish!
1. Saffron Milk Cap Soup with Vermicelli
Source: pinterest.comThe simplest option here is to use regular thin vermicelli.
You will need: 600 g saffron milk caps, 3 potatoes, 1 carrot, 1 onion, 50 g vermicelli, 1.5 L water, butter, vegetable oil, salt, spices.
Preparation: Sauté the chopped onion in a mixture of both oils until translucent directly in the pot. Add the arbitrarily chopped saffron milk caps and cook until the liquid evaporates over medium heat – about 20 minutes.
Add the grated carrot and chopped potatoes, pour in hot water, season with salt and spices. Bring the soup to a boil and cook until the potatoes are tender over low heat. Add the vermicelli and cook the soup for another 1 minute. Before serving, let it steep under the lid for 10-15 minutes.
2. Saffron Milk Cap Mushroom Soup with Potatoes
Source: youtube.comA minimalist mushroom soup recipe with only two main ingredients.
You will need: 500 g saffron milk caps, 5 potatoes, 2 tbsp flour, 2 tbsp butter, 1.5 L water or broth, spices.
Preparation: Chop and fry the saffron milk caps in butter until the moisture evaporates, add flour with spices and mix thoroughly. Boil the potatoes and grate them or mash them through a sieve. Add the mashed potatoes to the mushrooms, pour in hot water or broth, and cook the soup for a few minutes after boiling.
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3. Saffron Milk Cap Mushroom Soup with Herbs
Source: fb.ruA simple everyday soup for a family dinner.
You will need: 600 g saffron milk caps, 600 g potatoes, 200 g carrots, 1 onion, 1 bunch of herbs, 2-2.5 L water or broth, salt, spices.
Preparation: Arbitrarily chop the saffron milk caps, cover them with water and cook for 20-25 minutes. Add the chopped vegetables to the soup, cook for another 10 minutes, then season with salt and spices. Cook the soup for another 10-15 minutes until the potatoes are tender, remove from heat, sprinkle with chopped herbs and let it steep under the lid for a while.
4. Saffron Milk Cap Soup with Cream Cheese and Tomatoes
Source: dzen.ruA more original option if you want to try something new.
You will need: 400 g saffron milk caps, 2 potatoes, 1 tomato, 1 carrot, 1 onion, 100-150 g cream cheese, 1 bunch of herbs, vegetable oil, salt, spices.
Preparation: Cover the saffron milk caps with water and cook for 10-15 minutes after boiling. At the same time, chop the onion, grate the carrot and sauté them until soft. Dice the potatoes, and peel and dice the tomato.
Add all the vegetables to the soup and cook until the potatoes are tender. Season, add cream cheese and cook a little longer until it dissolves. Sprinkle the finished mushroom soup with herbs and let it steep under the lid for a while before serving.
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5. Salted Saffron Milk Cap Mushroom Soup with Rice
Source: AdobeStockSalted saffron milk caps give the soup completely new flavor notes.
You will need: 200 g salted saffron milk caps, 400 g potatoes, 50 g rice, 1 onion, 1.5 L water or broth, vegetable oil, salt, spices.
Preparation: Dice the potatoes, rinse the rice and cover them with water or broth. Bring to a boil and cook for about 10 minutes. Chop and fry the onion until golden, add the chopped salted saffron milk caps and fry for another 5 minutes, stirring. Add the sautéed vegetables to the soup, season, salt and cook until the ingredients are tender.
6. Saffron Milk Cap Mushroom Soup with Smoked Meats
Source: pinterest.comLamb or beef would be excellent as the main meat here.
You will need: 400 g meat, 200 g smoked meats, 400 g saffron milk caps, 1 onion, 1 leek, 1 bunch of parsley, 1 tbsp flour, vegetable oil, salt, spices.
Preparation: Cover the meat with water and cook a broth with your favorite spices and additions. Chop and fry the saffron milk caps with the onion until the moisture evaporates, add chopped parsley and leek, and fry a little longer.
Strain the meat broth, return the meat pieces and add the chopped smoked meats. Bring to a second boil. Dissolve the flour in a small amount of water to avoid lumps, pour into the broth, add the sautéed vegetables, season and cook everything together for 3-5 minutes, stirring.
7. Saffron Milk Cap Mushroom Soup with Buckwheat
Source: liveinternet.ruYou can prepare mushroom soup with any other grain of your choice using the same principle.
You will need: 400 g saffron milk caps, 4 potatoes, 2 carrots, 1 onion, 1 celery root, 5 tbsp buckwheat, 2 L water or broth, vegetable oil, salt, spices.
Preparation: Chop the onion, grate the carrots and celery, and sauté them until soft. Add the rinsed buckwheat, mix and add the chopped saffron milk caps. Fry everything together for another 10 minutes, stirring.
Boil water or broth, add the chopped potatoes and sautéed vegetables, cook for 10 minutes over low heat, season with salt and spices. Cook the soup for another 5-6 minutes and let it steep under the lid for a while.
8. Saffron Milk Cap Soup with Cauliflower and Corn
Source: dzen.ruNot the most obvious, but a very successful combination of ingredients.
You will need: 400 g saffron milk caps, 400 g cauliflower, 4 potatoes, 2 tomatoes, 100 g canned corn, 1 carrot, 1 onion, 300 ml sour cream, 1 bunch of herbs, 2 cloves garlic, 2-2.5 L broth or water, salt, spices.
Preparation: Chop all vegetables and mushrooms, mince the garlic and herbs. Bring the broth to a boil and add potatoes, saffron milk caps, carrots, and onion. After 15 minutes, add cauliflower, corn, and tomatoes. Cook for another 10 minutes, then add sour cream, garlic, herbs, and spices. Bring the soup to readiness under the lid over low heat.
9. Saffron Milk Cap Mushroom Soup with Milk
Source: cookpad.comA milky saffron milk cap soup that will pleasantly diversify your daily diet.
You will need: 400 g saffron milk caps, 4 potatoes, 2 carrots, 1 onion, 1.5 L water, 1 L milk, vegetable oil, salt, spices.
Preparation: Chop and sauté the onion with carrots until soft directly in the pot, add the chopped potatoes, cover with water and bring to a boil. Add the saffron milk caps, cook for half an hour over low heat, season with salt and spices. Pour in the milk and cook the soup for another 10 minutes. Sprinkle with chopped herbs if desired.
10. Saffron Milk Cap Mushroom Soup with Cabbage
Source: mirtesen.ruClassic cabbage shchi, but with fresh saffron milk caps.
You will need: 400 g saffron milk caps, 400 g potatoes, 400 g cabbage, 2 carrots, 1 onion, vegetable oil, salt, spices.
Preparation: Boil water and add chopped potatoes, saffron milk caps, and cabbage. Cook for 15 minutes, and during this time, sauté the chopped onion with grated carrots until soft. If desired, add a spoonful of tomato paste to the sautéed vegetables. Add the resulting sautéed vegetables to the soup, season to taste, and cook for another 8-10 minutes over low heat. Before serving, let it steep under the lid for a while.