Name: Chicken Soup with Wild Mushrooms and Herbed Matzo Balls
Ingredients: 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; 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; 8 Servings

How can all things be worked together by God for good? The answer is at hand. It is because God's ultimate purpose is to make us like Christ. His goal is the complete restoration of the image of God in His child! So great a work demands all the resources which God finds throughout the universe, and He ransacks the possibilities of joys and sorrows in order to reproduce in us the character of Jesus.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs			1	Servings

INGREDIENTS

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
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
	8	Servings

INSTRUCTIONS

SOUP
MATZO BALLS
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.
Bon Appétit April 1991
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 25, 1998

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