Slovak milk soup
Slovak milk soup is a simple mushroom soup with a delicate milky flavor. Dried mushrooms give it a distinctive aroma, a darker butter roux provides the right thickness, and a boiled egg complements it nicely when served.
Ingredients · Servings 1 dose
- 20 g dried mushrooms
- 40 g butter
- 40 g plain flour
- 500 ml milk
- 1.25 liters of water
- 2 eggs
- 1/2 teaspoon cumin
- 1/2 teaspoon mushroom seasoning
- salt
- To serve:
- 2 slices of bread
- 1 tablespoon butter
Method · 45 min
- Cover the dried mushrooms with cold water and let them soak for about 30 minutes. Then drain and cut them into smaller pieces.
- Hard boil the eggs, cool in cold water, peel and cut into quarters.
- Melt the butter in a saucepan, add the flour and, stirring constantly, prepare a darker roux.
- Gradually pour milk and water into the pot, stirring constantly. Add mushrooms, cumin and mushroom spices, salt and bring to a boil.
- Simmer the soup over low heat for approximately 20–25 minutes, stirring occasionally, until the mushrooms are tender.
- Cut the bread into small cubes. Heat the butter in a frying pan and fry the bread cubes on all sides until golden and crispy.
- Season the finished soup with salt as needed, divide it into plates and top each serving with a boiled egg and toasted croutons.
