Matzo Ball Soup - cooking recipe

Ingredients

1 chicken
1 Tbsp. peppercorns
1 Tbsp. coarse kosher salt
8 oz. pkg. small white or baby portabella mushrooms
2 Tbsp. butter

Preparation

Cover chicken with water in large stock pan. Add salt and peppercorns. Simmer for several hours on low heat. Saut sliced mushrooms in butter until golden brown. When chicken is cooked, remove it from the pot and reserve for another dish. Cool broth in refrigerator and skim fat. Add mushrooms to defatted broth.