Title: Chicken soup with wild mushrooms and herbed matzo balls
 Categories: None
      Yield: 1 Servings
 
MMMMM----------------------------SOUP---------------------------------
      1 tb Vegetable oil
      1    3-pound chicken; cut into
           -pieces
      2 lg Onions; cut into 1-inch
           -pieces
     12 c  Water
      3    Celery stalks; cut into
           -1-inch pieces
      3    Fresh parsley sprigs
      2    Bay leaves

MMMMM------------------------MATZO BALLS-----------------------------
      1 oz Dried shiitake mushrooms
      2 c  Hot water
    1/3 c  Chicken fat; (reserved from
           -stock or purchased)
      4 lg Eggs
      2 tb Chopped fresh chives
  1 1/2 tb Minced fresh tarragon or 1
           -1/2 teaspoons dried;
           -crumbled
  1 1/2 ts Salt
    1/4 ts Pepper
      1 c  Unsalted matzo meal
  3 1/2 qt Water; (14 cups)
      1 ts Minced fresh tarragon or 1/4
           -teaspoon dried crumbled
           Minced fresh chives
 
  For Soup: Heat oil in heavy large pot over medium-high heat. Add
  chicken and onions and cook until brown, stirring frequently, about
  15 minutes. Add 12 cups water, celery, parsley and bay leaves. Bring
  to boil, skimming surface. Reduce heat and simmer gently until
  reduced to 8 cups, about 5 hours. Strain into bowl. Cover and
  refrigerate until fat solidifies on top. (Can be prepared 2 days
  ahead.)
  
  Remove fat form soup and reserve fat for matzo balls.
  
  For Matzo Balls: Place shiitake mushrooms in small bowl. Pour 2 cups
  hot water over. Let soak until softened, about 30 minutes.
  
  Melt 1/3 cup chicken fat and cool. Combine melted chicken fat, 1/4 cup
  shiitake soaking liquid (reserve remainder), eggs, 2 tablespoons
  chives, 1 1/2 tablespoons tarragon, 1 1/2 teaspoons salt and 1/4
  teaspoon pepper in medium bowl and beat to blend. Mix in matzo meal.
  Cover and refrigerate 3 hours. (Can be prepared 1 day ahead. Cover
  mushrooms in soaking liquid and refrigerate.)
  
  Measure 3 1/2 quarts water into large pot. Salt generously and bring
  to boil. With dampened hands, form cold matzo meal mixture into
  1-inch balls and add to boiling water. Cover and boil until matzo
  balls are cooked through and tender, about 40 minutes. (To test for
  doneness, remove 1 matzo ball and cut open.) Transfer matzo balls to
  plate, using slotted spoon. (Can be prepared 1 day ahead. Cover
  tightly and refrigerate.)
  
  Drain mushrooms, reserving liquid. Thinly slice mushrooms, discarding
  stems. Combine remaining mushroom soaking liquid, mushrooms, chicken
  soup and 1 teaspoon fresh tarragon in heavy large saucepan and bring
  to simmer. Season to taste with salt and pepper. Add matzo balls and
  simmer until heated through. ladle soup into bowls. Garnish with
  chives and serve.
  
        8    Servings
  
  Bon Appétit April 1991