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We hope you got insight from reading it, now let’s go back to ✿milk soup with salmon, turnip, and shimeji mushrooms recipe. To make ✿milk soup with salmon, turnip, and shimeji mushrooms you only need 9 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make ✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms:
- Get 2 fillets Lightly salted salmon
- Get 1 tbsp Sake
- Get 1 tbsp White flour
- You need 2 Turnips
- Provide 1/2 bunch Shimeji mushrooms
- Take 300 ml Milk
- Use 2 tsp Consomme soup stock granules
- Use 1 Salt and pepper
- Take 1 Dried parsley
Instructions to make ✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms:
- Cut each salmon fillet into fourths. Sprinkle with sake.
- Remove the leaves from the turnips, then cut them into bite-sizes. No need to peel. Cut off the hard stems from the shimeji mushrooms, then shred into small clumps.
- Chop up the turnip leaves roughly.
- Coat the salmon with flour. Grill both sides without oil on a non-stick pan. You will simmer them later, so there's no need to cook them thoroughly.
- Add milk and consomme soup stock in a pot. Heat until slightly bubbly. Season with salt and pepper.
- Add the salmon, turnip, and shimeji mushrooms into the pot from step 5. Cover the pot and simmer for roughly 3 minutes. Taste, and add salt if you'd like.
- Add the desired amount of the turnip leaves. Steam for roughly 5 minutes. Dish it up, and serve with dried parsley.
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