Chicken-Mushroom Soup with Crispy Spaghetti Latkes

 

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• Cooking and Prep: 55 m
• Serves: 6
• Contains:

This soup has a rich taste and gorgeous hue. Your family will love the crispy spaghetti latkes accompanying it.

 

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Ingredients (17)

For Soup

• 3 tablespoons oil

• 2 onions, sliced

• 2 cloves garlic, diced

• 1 and 1/2 cups chicken breast, cut into 1-inch (2-cm) pieces

• 2 pounds (1 kilogram) fresh mushrooms, sliced

• 1 potato, grated finely

• 1/2 cup Baron Herzog Chenin Blanc or other dry white wine

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  Baron Herzog Chenin Blanc

• 4 cups stock or water

• salt, to taste

• pepper, to taste

• a pinch nutmeg

• 2 tablespoons Gefen Soy Sauce

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  Gefen Soy Sauce

• 2–3 tablespoons chopped herb greens (dill, parsley, coriander, or scallions)

Spaghetti Latkes

• 1 cup cooked Tuscanini Spaghetti (don’t rinse after cooking) 

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  Tuscanini Spaghetti Pasta

• salt, to taste

• pepper, to taste

• oil, for frying

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Start Cooking

For Soup

1. Heat the oil in a pot over medium flame. Sauté onion for 2-3 minutes, add garlic, and sauté both until golden.

2. Add the chicken pieces and sauté until white.

3. Add mushrooms and sauté for 3 minutes.

4. Add grated potato and stir.

5. Add wine, stock or water, seasonings, and soy sauce. Bring to a boil and cook for 25 minutes on a low flame.

6. Taste, adjust seasoning, and add herbs. Remove from heat but leave the pot covered for another 5 minutes.

Prepare Spaghetti Latkes

1. Season the spaghetti with salt and pepper

2. Heat oil in a large frying pan for semi-deep frying.

3. Lift a handful of spaghetti in your palm and form into a patty.

4. Fry in hot oil for 1 minute, until golden. Repeat for remaining spaghetti. Remove from frying pan and place on paper towels to drain.

Note:

To serve, place a spaghetti latke alongside each bowl of soup or inside it.