Milk Soup Recipe

If you’re looking for something warm and comforting, milk soup is just the thing to make. It’s a gentle, soothing recipe that combines the richness of milk with a little bit of texture from barley and the heartiness of chicken and vegetables. This soup is perfect for a light lunch or as a starter for dinner. Plus, it’s super easy to whip up on a busy day.

Milk Soup Recipe

Main Ingredients

• 1 cup pearl barley
• 300 g boneless chicken breast
• 300 g mushrooms
• 1 medium carrot
• 1 medium onion
• 3 cups milk

For Thickening and Enriching

• 1 tbsp all-purpose flour
• 25 g butter
• 2 tbsp breakfast cream (optional)

For Flavoring

• 20 g fresh parsley
• 2 tbsp lemon juice
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp turmeric

Step 1: Cook the Barley

Firstly, add 1 cup of pearl barley and 8 cups of water into a large pot. Bring it to a boil over high heat, then reduce the heat to low and let it simmer gently for about 2 hours, until the barley is tender.

Step 2: Prepare the Onion and Chicken

While the barley is cooking, peel the onion and cut it into four quarters. In another pot, place the quartered onion, 300 g of boneless chicken breast, 1 teaspoon of turmeric, 1 teaspoon of salt, and 1 teaspoon of black pepper. Add 4 cups of water and bring the mixture to a boil over medium heat.

Step 3: Cook the Chicken

Let the chicken cook in the seasoned water for about 1 hour. After an hour, remove the chicken from the pot and finely chop it. Set the chopped chicken aside.

Step 4: Strain the Broth

After removing the chicken, strain the broth through a sieve to remove the onion and any impurities. Keep this strained broth for later use in the soup.

Step 5: Combine Barley with Chicken and Broth

Once the barley has cooked for 2 hours and is tender, add the finely chopped chicken and the strained broth to the barley pot. Stir these ingredients together gently.

Step 6: Prepare the Carrot

Peel and finely chop 1 medium carrot. Set this aside as it will be added to the soup later.

Step 7: Make a Roux

Heat a small pan over low heat and add half of the butter (about 12.5 g). Once melted, stir in 1 tablespoon of all-purpose flour. Cook this mixture, stirring constantly for about 5 minutes until it forms a light roux (a thickening agent for the soup).

Step 8: Sauté the Mushrooms

In another pan, heat the remaining butter. Once melted, add 300 g of sliced mushrooms and sauté them for about 5 minutes until they are golden and tender.

Step 9: Warm the Milk

Add 3 cups of milk to the mushrooms and the remaining 1 teaspoon of salt. Warm the milk gently, stirring occasionally to incorporate the mushrooms.

Step 10: Combine All Ingredients

Pour the warm milk and mushroom mixture into the large pot with the barley, chicken, and carrots. Stir everything together to combine well.

Step 11: Final Cooking

Allow the soup to cook together for another 30 minutes on low heat, letting some of the excess water evaporate to thicken the soup slightly.

Step 12: Add the Cream

In a small bowl, mix 2 tablespoons of the hot soup with 2 tablespoons of breakfast cream to temper it. Then, add this mixture back into the pot, stirring well to incorporate it throughout the soup.

Step 13: Add Fresh Parsley

Finely chop about 20 g of fresh parsley and add it to the pot. Stir the parsley into the soup and let it cook for another 10 minutes.

Step 14: Serve the Soup

After the soup has cooked and all the flavors have melded together, turn off the heat. Serve the soup hot, and just before serving, add a splash of lemon juice to each bowl for added zest.

Recipe Summary

First, cook barley with water for two hours. In another pot, cook onion quarters, chicken breast, turmeric, salt, and pepper in water. After one hour, remove and chop the chicken, then strain the broth. Add the chopped chicken and broth to the cooked barley. Sauté carrots and prepare a roux with flour and butter. In a separate pan, sauté mushrooms in butter, then add milk and warm it. Combine all ingredients in the barley pot and cook for 30 more minutes. Mix breakfast cream with some soup, add it to the pot with finely chopped parsley, cook for another 10 minutes, and serve with lemon juice.

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