Delicious winter soup best served with tiny matzoh balls and good hot bread.
Place dry porcini mushrooms in a large pot with water and add the quartered, peeled onion and bring to a furious boil until the onion is cooked. Remove the onion. Pass through a fairly open sieve to allow sand and small pebbles to pass through and reserve liquid. Let the liquid settle and cool to room temperature. When cool, line a large sieve with a cloth towel and place over a large bowl. Decant liquid without disturbing the sandy precipitate in the bottom of the pot. Reserve 8 cups of drained liquid. If you don't quite have 8 cups, don't worry. Mushrooms will be boiled again and you will have some more. Wash pot thoroughly.
Rinse boiled mushrooms under a cold water spray and discard any woody or sandy ones. Chop half of the mushrooms finely and return to the pot. Chop half of the remining amount less finely than the first half and add to the pot. Coarsly chop the remaining mushrooms and add to the pot. Bring to a furious boil for 10 minutes. Pass through a sieve and reserve liquid. The liquid from the second boiling can be decanted and used to top off the first soaking liquid or used in other recipes as a flavoring.
Mix the chicken stock with the chopped mushrooms and the 8 cups of liquid from the first boiling. Season with Maggi and Worcestershire sauce to taste and bring to a simmer. Add salt and pepper. While the soup is simmering, make a brown roux with the butter and flour. Bring the soup to a hard boil and add the hot roux. Stir constantly scraping the bottom because it burns easily once the roux is added. Cook until thickened.
For the matzoh balls
Mix two pkgs matzoh ball mix with 4 beaten eggs and 4 tbs oil. Refrigerate for 15 minutes. Bring water to a boil, add salt. Make matzoh balls according to package directions but they must be very small. The raw balls should be only slightly larger than a pea. Cook in boiling water until soft (about 15 minutes).
The soup can be frozen with the matzoh balls mixed in or the soup and matzoh balls can be frozen separately. If separate, freeze matzoh balls without any liquid.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 12 | ||
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Calories: 450 | ||
Calories from Fat: 313 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 120.2mg | 37 % | |
Sodium 555.2mg | 19 % | |
Potassium 610.7mg | 16 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 21.7g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 450
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