Chicken Soup with Wild Mushrooms and Tarragon Matzo Balls

posted by RisaG 04-28-100 5:40 PM

* Exported from MasterCook *
Chicken Soup with Wild Mushrooms and Tarragon Matzo Balls
Recipe By : Adapted from Bon Appetit, April 1991
Serving Size : 8 Preparation Time :0:00
Categories : Mushrooms Poultry
Soups Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp. vegetable oil
1 3 lb. chicken -- cut into pieces
2 large onions -- cut in 1" pieces
12 cups water
3 carrots -- cut in 1" pieces
3 sprigs parsley
bay leaves

Matzo Balls:
1 oz. dried mixed gourmet mushrooms
2 cups hot water
1/3 cup vegetable oil or chicken fat
4 large eggs
1 1/2 tbsp. fresh tarragon -- or 1 1/2 tsp. dried tarragon -- crumbled
1 1/2 tsp. salt
1/4 tsp. pepper
1 cup matzo meal
3 1/2 qt. water (14 cups)
1 tsp. fresh tarragon -- minced or 1/4 tsp. dried tarragon -- crumbled
Fresh chives -- minced

For the 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, carrots, 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 up to 2 days ahead.)

Remove fat from soup and reserve fat for matzo balls.

For matzo balls:
Place mushroom mixture in small bowl. Pour 2 cups hot water over. Let soak until softened, from 10-30 minutes. Drain and reserve soaking liquid.

If using chicken fat, melt the fat and then cool it. Combine vegetable oil (or melted and cooled chicken fat), 1/4 cup mushroom soaking liquid (reserve remainder), eggs, 1/2 tbsp. tarragon, 1-1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl and whisk well. Mix in matzo meal. Cover and refrigerate for 1 hour or more. (Can be prepared 1 day ahead. Cover mushrooms in soaking liquid and refrigerate.)

Measure 3-1/2 qt water into large pot. Salt well and bring to boil. With damp hands, form cold matzo meal mixture into small balls (about the size of a walnut) 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.)

Thinly slice mushrooms, discarding stems. Combine remaining mushroom soaking liquid, mushrooms, chicken soup and 1 tsp 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.

Notes : Risa's notes:
* If using chicken fat, reserve it from skimming the soup and add it into the matzo ball mixture. You can purchase it too. If you don't want to use the real thing but want the flavor, they sell something called Nyah Fat in the supermarkets which tastes like it but isn't.

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