Wild Matsutake Soup

Wild Matsutake Mushroom Soup

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Wild Matsutake Soup

Makes 6 Servings
wine 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

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.
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