//]]> Easiest Way to Make Quick ✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms | All Time Recipes

21/09/2020 04:35

Easiest Way to Make Quick ✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms

by Ruby Palmer

✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms
✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ✿milk soup with salmon, turnip, and shimeji mushrooms. One of my favorites food recipes. This time, I’m gonna 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 popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. ✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have ✿milk soup with salmon, turnip, and shimeji mushrooms using 9 ingredients and 7 steps. Here is how you can achieve that.

 

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The ingredients needed to make ✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms:
  1. Prepare 2 fillets Lightly salted salmon
  2. Get 1 tbsp Sake
  3. Take 1 tbsp White flour
  4. Take 2 Turnips
  5. Get 1/2 bunch Shimeji mushrooms
  6. Make ready 300 ml Milk
  7. Get 2 tsp Consomme soup stock granules
  8. Make ready 1 Salt and pepper
  9. Get 1 Dried parsley


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Steps to make ✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms:
  1. Cut each salmon fillet into fourths. Sprinkle with sake.
  2. 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.
  3. Chop up the turnip leaves roughly.
  4. 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.
  5. Add milk and consomme soup stock in a pot. Heat until slightly bubbly. Season with salt and pepper.
  6. 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.
  7. 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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