in Soup Recipes

Fish soup with mushrooms and dill

updated

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Ingredients for 2 servings:

  • 250 g fish fillet(s) (pollock, cod, etc.)
  • 250 g mushrooms
  • 250 g potatoes, peeled, diced
  • salt water
  • 50 g onion(s), diced
  • 200 ml milk
  • 4 tsp flour
  • 3 tbsp dill
  • some oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Boil the peeled and diced potatoes in lightly salted water until half cooked. Cut the fish into bite-sized pieces and place on top of the potatoes. Whisk together the milk and flour and add to the soup. Bring to a boil briefly and simmer over low heat for 5-10 minutes. Meanwhile, sauté the diced onions in hot oil until translucent. Add the trimmed and chopped mushrooms and sauté briefly. Season with salt and pepper and add to the soup. Season to taste and finally stir in the dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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