Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, ✿milk soup with salmon, turnip, and shimeji mushrooms. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. ✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook ✿milk soup with salmon, turnip, and shimeji mushrooms using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make ✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms:
- Get 2 fillets Lightly salted salmon
- Prepare 1 tbsp Sake
- Take 1 tbsp White flour
- Prepare 2 Turnips
- Make ready 1/2 bunch Shimeji mushrooms
- Get 300 ml Milk
- Take 2 tsp Consomme soup stock granules
- Make ready 1 Salt and pepper
- Prepare 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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