Chicken Veloute With Matzoh Quenelles

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Washington Post


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2 medium carrots, peeled and cut into 2-inch chunks

2 ribs celery, trimmed and cut into 2-inch chunks

1 medium yellow onion, cut into quarters

1 bay leaf

8 black peppercorns

1 small bunch thyme, tied

2 medium cloves garlic, crushed

2 whole bone-in, skin-on chicken breasts, or 1 whole chicken (about 3 pounds)

1 quart low-sodium chicken broth

2 quarts water

1 envelope chicken soup mix from a 4.5-ounce box of matzoh ball and soup mix, such as Manischewitz brand

6 tablespoons (3/4 stick) unsalted pareve margarine

6 tablespoons flour

1/2 teaspoon ground black or white pepper (white looks nicer)

1/2 teaspoon ground turmeric

1 envelope matzoh ball mix from a 4.5-ounce box of matzoh ball and soup mix, such as Manischewitz brand

Leaves from 1/4 of a small bunch flat-leaf parsley, coarsely chopped (packed 1/4 cup)

2 scallions, white and light-green parts, chopped

2 large eggs, plus 2 large egg whites

2 tablespoons olive or vegetable oil

1/2 teaspoon onion salt

1/4 teaspoon freshly ground black pepper

2 1/2 quarts water

1/2 teaspoon salt

1 cup canola oil, for frying

1 ounce dried shiitake mushrooms


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