Chicken Soup Meal with Morels and Tarragon

Name: Chicken Soup Meal with Morels and Tarragon
Yield: Makes 11 cups (2.75 l); 8 first-course servings or 4 ample meals
Cuisine: American
Ingredients: Freshly ground black pepper, to taste; 4 small carrots, peeled and cut into ¼-inch (.5-cm) dice; 4 cups (750 g) shredded cooked chicken (from making stock) or 3 small whole skinless boneless chicken breasts; 8 cups (2 l) Stock from a Whole Chicken, Basic Chicken Stock, or commercial chicken broth; 1 ounce (30 g) small dried morels; 1 tablespoon kosher salt, or less if using commercial broth; ¼ pound (120 g) medium egg noodles, cooked and drained if making finished soup; or cook and drain while finishing soup; 1 bunch tarragon, leaves only; ¼ large white cabbage, dark green outer leaves removed, cored, and cut across into thin shreds, as for coleslaw (about 3 cups; 225 g); 1 large leek, white and light green parts only, halved lengthwise, washed well, and thinly sliced across

Preparation info

Makes 11 cups 2.75 l ) ;
8
first-course servings or 4 ample meals

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

A heavenly soup that is a seeming contradiction in styles because it is informal but made with luxurious, costly dried morels. When buying morels, try to choose the smallest ones. They are pleasanter to eat in this kind of soup—less cutting; their honeycomb pattern is smaller and has a pleasanter texture. The small ones tend to have a more intense flavor.

I have found most kinds of mushrooms in the wild, but never a morel. If fresh morels are a glut in the kitchen, use 3 ounces (90

Ingredients

Asia
Americas
United States
China
Starter
Soup

Ingredients

Method