Spaghetti in Milk Soup Recipe
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Ingredients
- Spaghetti (I suppose any thick-ish noodle will work fine)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cups milk
- 1 cup stock
- dried shiitake mushrooms, rehydrated and sliced
- carrot, peeled and sliced into thin strips
- Cornflour (to thicken soup)
How to make Spaghetti in Milk Soup
A friend taught me how to cook stir fried napa cabbage (chinese cabbage) with milk, and I was surprised at how nice it turned out. Another milky recipe I'm amazing at is cream of mushroom, which resembles the canned Campbell's version. So last night was cold and I didn't want "normal" soup, so I created this!
- First up, boil the spaghetti until almost al dente.
- Heat up olive oil, and melt butter in the pan. The olive oil prevents the butter from burning (I think).
- Once the butter has melted, and filled the house with a buttery smell, chuck in the mushrooms and carrot, and stir fry until the carrot is a bit cooked.
- Add the milk and stock. As soon as the milk has boiled, turn the heat down.
- Get around 1 1/2 tsp of cornflour, mix in a bit of water, and add to the soup. Add more or less flour depending on how thick you want your soup to be.
- Chuck in the spaghetti, until its fully cooked.
NOTES: 1. I wanted to add chinese cabbage, but we didn't have any, but I do think it'll be a nice addition.
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Mousie saysIt is. The general comment I get from people is "ewww". BUT ITS NICE!!!
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thisiscarene sayswhen i order fried fish bee houn, i always request for milk!will give this a try.
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sounds very interesting .. ill definitely give this a try and let u know how it turns out!