Do you ever get that feeling? It’s a freezing winter night, and everything outside looks grey and gloomy. You want something to warm you up from the inside out. My Soup-e Shir—Savory Creamy Milk Soup—totally fits the bill! It’s super easy to make and tastes creamy and delicious. If you’re looking to make a soup that’s fresh, healthy, and really yummy, this is it. Your family will love it, especially the kids who usually turn their noses up at mushrooms.
This post is my participation in Zorra Kochtopf.me blog event: Baby, it’s cold outside! Time for something warm and comforting from the kitchen!
SOUP-E SHIR – SAVORY CREAMY MILK SOUP
What makes this soup special is its versatility. It’s not only wonderfully creamy but also a fantastic source of nutrients. The ingredients are fantastic: fresh chicken breast and broth, tender mushrooms, crunchy carrots, milk, and a splash of cream. They all come together to make a silky soup that’s delicious and packed with nutrients. Plus, adding savory oats gives it a nice nutty flavor and loads of fiber.
Pro tip: whip up a bigger batch right from the start. This soup actually tastes even better the next day after the flavors have had a chance to meld together. Pair it with a fresh baguette or some Nan-e Barbari – a Persian flatbread – and you’ll be in soup heaven!
MY SECRET TIPS FOR THE PERFECT MILK SOUP
Over the years of cooking this soup, I’ve discovered a few tricks that I absolutely have to share with you!
- The right milk makes all the difference: If possible, use whole milk or fresh farm milk. It gives the soup that wonderfully creamy texture that melts on your tongue.
- Shred the chicken breast: This adds a special texture to your soup. Use your fingers or two forks to pull the tender meat into fine fibers. It not only adds flavor but also gives your soup that hearty, satisfying touch.
- Sauté the mushrooms – a must: Fry the mushrooms in butter until they’re lightly golden. This takes their flavor to the next level.
- Milk and cream make it magic: These two ingredients give the soup its signature creaminess.
- Add the mushroom-milk-cream mixture at the end: Stir it gently into the soup at the very end and make sure the soup doesn’t boil after that. This keeps everything smooth and creamy.
- Parsley is the cherry on top: It’s not just a pretty garnish but also adds a wonderfully fresh aroma to the soup.
- Thickening issue? No problem: The oats will make the soup thicken quickly. If it gets too thick, just thin it out with a bit of milk or chicken broth. Stir well, then season with salt and pepper to taste.
HEALTH BENEFITS OF THE SAVORY MILK SOUP
Persian cuisine expertly combines health and flavor. My milk soup warms you from the inside, provides energy, and offers important nutrients for your body.
- Chicken breast is an excellent source of high-quality protein that aids in recovery and regeneration.
- Chicken broth is rich in nutrients such as collagen, gelatin, zinc, iron, and electrolytes. It supports your immune system, aids digestion, and is especially soothing when you have a cold.
- Mushrooms are low in calories yet packed with essential vitamins, minerals, and antioxidants. They help boost your immune system and reduce inflammation.
- Carrots, rich in beta-carotene, further enhance your immune system and provide an extra dose of vitamins.
- Oats, my secret ingredient, are not only filling but also gentle on your stomach. They can even help lower cholesterol levels.
- Milk and cream are valuable sources of calcium and essential vitamins such as B2 and B12, which strengthen your bones and support energy metabolism.
- Fresh lemon juice enhances your body’s ability to absorb iron from the ingredients—a simple yet powerful addition!
SAVORY CREAMY MILK SOUP – VEGGIE OPTION
You can easily transform this soup into a vegetarian version while maintaining its rich and delicious flavor. The vegetarian variant of this creamy milk soup is just as delightful as the original. By substituting vegetable broth for chicken broth, the soup gains a wonderfully light yet flavorful base. When combined with tender mushrooms, a creamy texture, and fresh herbs, it becomes a comforting meal perfect for anyone looking to enjoy a meat-free dish.
Give it a try! You’ll be pleasantly surprised by how tasty the vegetarian version of my creamy milk soup is!
BLOGEVENT BABY IT’S COLD OUTSIDE!
Simone from the blog Zimtkringel has stepped up as the host this time, and I have to say: I just love her! Her blog feels like hanging out with your funniest friend—charming, witty, and full of great ideas that make you want to grab a wooden spoon and start cooking right away. If you haven’t checked out her blog yet, you absolutely should. Trust me, you’ll fall in love with her sense of humor!
The blog event hosted by Kochtopf.me runs until January 15th, and they’re looking for all kinds of dishes that warm you up, make you happy, and fill you up. Whether it’s soup, stew, a hot punch, or something savory from a big pot—anything good for the soul is welcome.
So, grab a blanket, get cozy, and let this soup comfort you. While you’re at it, take a peek at Simone’s blog, Zimtkringel. You might just find your next idea to make your kitchen warmer and happier. Now it’s your turn: What warms you up from the inside?
WINTERTIME – SOUP SEASON
There are many comforting recipes on my blog, particularly soup recipes. I’ve put together a small selection of soups that are perfect for the winter season. Some recipes have not been translated yet, but you can scroll down to the blog for the English recipes, which you can also print out.
Soup-e Gondi – Chicken Soup with Matzo Ball سوپ گندی.
Eshkeneh – Persian Onion and Egg Drop Soup
Soup-e Djo Parak – Barley Flakes Soup سوپ جو پرک
Ash-e Anar ba Koofteh Ghelgheli – Thick Pomegranate Soup with Meatballs and Mint Oil آش انار
And while you’re here – why not take a little time to browse the site? You’ll find more inspiring recipes and stories that will take you to new culinary worlds. Your next kitchen adventure is just around the corner!
INGREDIENTS SAVORY MILK SOUP
1 tbsp olive oil*
2 onions, diced
1 garlic clove, minced
1 chicken breast, pre-cooked
2 carrots, grated
100 g rolled oats, quick*
800 ml chicken broth, homemade
INGREDIENTS MUSHROOM-MILK-CREAM MIXTURE
50 g butter
200 g mushrooms, sliced
2 tbsp flour
1 l milk
200 ml cream
Salt and pepper to taste
40 g parsley, finely chopped
INGREDIENTS FOR TOPPING
A few sautéed mushrooms
A few parsley leaves
PREPARATION SAVORY MILK SOUP
Heat olive oil in a large pot. Sauté the onions and garlic until they become translucent and fragrant.
Shred the pre-cooked chicken breast and sauté it with the onions to give it a roasted flavor.
Add the grated carrots to the pot and cook for a few minutes.
Then, stir in the rolled oats and toast them lightly.
Pour in the chicken broth until the mixture is just covered. Let the soup simmer on low heat until it becomes creamy.
PREPARATION MUSHROOM-MILK-CREAM MIXTURE
In a separate pan, melt the butter and sauté the sliced mushrooms until they are golden brown. Set a few mushrooms aside for topping. Sprinkle flour over the remaining mushrooms and stir until it combines with the butter.
Slowly stir the milk and cream into the mushroom-flour mixture. Season with salt and pepper.
COMBINING
Gradually add the mushroom-milk-cream mixture to the soup, stirring constantly to prevent curdling.
Wash, dry, and finely chop the parsley. Add it to the soup and mix well, reserving a few leaves for decoration.
SERVING
Ladle the soup into bowls, garnish with a sautéed mushroom and a parsley leaf, and add a small squeeze of lemon juice. Serve immediately and enjoy!
BEFARMAYID!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Soup-e Shir – Savory Creamy Milk Soup
It’s super easy to make and tastes creamy and delicious.
Ingredients
INGREDIENTS SAVORY MILK SOUP
- 1 tbsp olive oil
- 2 onions diced
- 1 garlic clove minced
- 1 chicken breast pre-cooked
- 2 carrots grated
- 100 g rolled oats soft
- 800 ml chicken broth homemade
INGREDIENTS MUSHROOM-MILK-CREAM MIXTURE
- 50 g butter
- 200 g mushrooms sliced
- 2 tbsp flour
- 1 l milk
- 200 ml cream
- Salt and pepper to taste
- 40 g parsley finely chopped
INGREDIENTS FOR TOPPING
- A few sautéed mushrooms
- A few parsley leaves
Instructions
PREPARATION SAVORY MILK SOUP
-
Heat olive oil in a large pot.
-
Sauté the onions and garlic until they become translucent and fragrant.
-
Shred the pre-cooked chicken breast and sauté it with the onions to give it a roasted flavor.
-
Add the grated carrots to the pot and cook for a few minutes.
-
Then, stir in the rolled oats and toast them lightly.
-
Pour in the chicken broth until the mixture is just covered. Let the soup simmer on low heat until it becomes creamy.
PREPARATION MUSHROOM-MILK-CREAM MIXTURE
-
In a separate pan, melt the butter and sauté the sliced mushrooms until they are golden brown.
-
Set a few mushrooms aside for topping..
-
Sprinkle flour over the remaining mushrooms and stir until it combines with the butter
-
Slowly stir the milk and cream into the mushroom-flour mixture.
-
Season with salt and pepper.
COMBINING
-
Gradually add the mushroom-milk-cream mixture to the soup, stirring constantly to prevent curdling.
-
Wash, dry, and finely chop the parsley. Add it to the soup and mix well, reserving a few leaves for decoration.
SERVING
-
Ladle the soup into bowls, garnish with a sautéed mushroom and a parsley leaf, and add a small squeeze of lemon juice.
-
Serve immediately and enjoy!
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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