Wild Matsutake Soup
Makes 6 Servings
 |
WINE PAIRING | |
|---|---|---|
| Sauvignon Blanc from San Cerre or Albarino from Rias Baixas, Spain or Grunear Veltliner from Austria | ||
This is a comforting soup with a slight pine note provided by the wild matsutake mushroom. Perfect for a cold winter’s day. This recipe uses most of the fresh matsutake as a topping (preserving its raw texture and flavor) rather than cooking it into the soup. For a stronger matsutake flavor you could add more to the soup while it’s cooking, or use the soup broth to reconstitute some dried matsutake mushrooms.
INGREDIENTS
- 4-6 chicken wings
- 6 cups chicken stock (either homemade chicken stock or store bought with the lowest salt content possible)
- 1 cup white wine
- ¾ cup carrots, finely diced
- ¾ cup onions, finely diced
- ¾ cup celery, finely diced
- 4 sprigs fresh thyme
- 1 large fresh matsutake mushroom
DIRECTIONS
1
Brown the chicken wings in a sauce pan.
2
Deglaze with white wine.
3
Add the thyme sprigs and chicken stock.
4
Brush off the matsutake mushroom. Slice it as finely as possible (without breaking the slices) using a mandolin or a chef’s knife. Throw any imperfect slices and edible scraps into the stock, but keep the best slices separate.
5
Simmer the soup for 45 minutes to an hour.
6
Sauté the diced onions, carrots, and celery in an oiled frying pan for about 2 minutes (you want them to still be slightly crunchy).
7
Strain the soup, and put it in bowls. Top with some of the sautéed vegetables and the thin slices of raw matsutake.
Comments 1
Slice porcini mushroom fine ,saute
Slice Porcini Mushrooms fine,saute in butter, sprinkle with flour, add whipping cream, add salt
and pepper ,thyme, 1 TBS VINEGAR , LOTS OF CHOPPED PARSLEY.
PUT ON LID AND LET SIMMER 5 MIN. SERVE WITH BREAD DUMPLINGS. SHOULD BE LIKE THICK SOUP
GUTEN APETIT.