Mushroom Soup with Slippery Jacks
What could be tastier than mushroom soup? Mushroom soup with slippery jacks! A tasty fall soup made with slippery jack mushrooms (suillus) to add some variety to your menu.
Cooking method
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Step 1:
The ingredients you'll need.
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Step 2:
Clean the slippery jacks (peel the thin film off the caps) and wash them well in several changes of water. Put them in a pot, bring to a boil, take off the heat, drain, and rinse under running water. Cover with fresh water, bring to a boil, skim off the foam, and cook for 20 minutes. Drain again and rinse once more — now the mushrooms are ready to use for soup or frying.
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Step 3:
Peel the potatoes, cut them into pieces, and drop them into a pot of water.
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Step 4:
Fry the mushrooms in a skillet with vegetable oil until partly done, salt them, then add the finely chopped onion and grated carrot. Fry until golden, stirring occasionally, and add to the soup. Salt the soup, add pepper to taste, and drop in the bay leaves. Cook until the potatoes are done; you can add fresh herbs.
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Step 5:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Mature potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Slippery jack mushrooms - 23 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
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