Goat's-Foot Mushroom Soup

A very tasty mushroom soup that's simple and quick to make.

Recipe author

Servings:

Chicken broth

Mushrooms (goat's-foot / slippery jack mushrooms)

900

Potatoes

Carrots

Onion

Peppercorns

Salt

Vegetable oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 11 % 1 g

Carbohydrates 56 % 5 g

37 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Make the broth ahead of time. I prefer chicken, but beef or even a bouillon cube works. Peel and wash all the ingredients.
Step 2:

Cook the chopped mushrooms in a dry skillet (no oil) for 10 minutes to drive off their liquid.
Step 3:

While they cook, cut the potatoes into large cubes.
Step 4:

Grate the carrots on a coarse grater.
Step 5:

After the mushrooms have cooked for ten minutes, add the vegetable oil. Fry for 5 minutes, until they're lightly browned.
Step 6:

Bring the broth to a boil. Add the potatoes and the fried mushrooms.
Step 7:

While the potatoes cook, sauté the carrots and onion in the same skillet you used for the mushrooms. Cook until tender.
Step 8:

Once the potatoes are cooked, add the onion and carrots, the peppercorns, and salt to taste. Cook for another 10 minutes.
Step 9:

It's best served with green onion and sour cream. Enjoy!