Agaricus Mushroom, White Jade Fungus, Papaya, and Chicken Foot Soup

Why people make this soup

When the air turns dry — whether in autumn or in air-conditioned environments — skin can quickly lose its softness, and the throat may feel parched. White jade fungus is a wonderful ingredient for this purpose: once soaked, it expands into glistening, jelly-like sheets that are as pleasing to cook as they are to eat. Combined with prized Agaricus mushroom, ripe papaya, and chicken feet (which are naturally rich in gelatin and collagen), the result is a deeply satisfying soup that tastes as good as it nourishes.

Method

1. Soak the agaricus mushroom, white jade fungus, and peanuts separately in cold water until soft (at least 20–30 minutes for the fungus). Rinse well.
2. Peel and seed the papaya; cut into large chunks.
3. Blanch the chicken feet in boiling water for 2–3 minutes; drain and rinse.
4. Place all ingredients in a pot with 2.4 L of water. Bring to a boil.
5. Reduce heat and simmer for about 1.5 hours until the broth is rich and fragrant and reduces to 1.2–1.5 L.
6. Serve warm — drink the broth and eat the ingredients together.

Nourilo’s Tips

• This soup is delicious and suitable for the whole family, regardless of age.
• In addition to nourishing the skin and lungs, Agaricus mushroom is traditionally associated with immune support.
• If white jade fungus is unavailable, substitute ordinary snow fungus (xue er) — the effect will be similar.
• If Agaricus mushroom is unavailable, 3–4 fresh or dried shiitake mushrooms can be used as a substitute.