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This soup has a rich taste and gorgeous hue. Your family will love the crispy spaghetti latkes accompanying it.
3 tablespoons oil
2 onions, sliced
2 cloves garlic, diced or 2 cubes Gefen Frozen Garlic
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 Late Harvest Chenin Blanc or other dry white wine
4 cups stock or water
salt, to taste
pepper, to taste
a pinch nutmeg
2 tablespoons Glicks Soy Sauce
2–3 tablespoons chopped herb greens (dill, parsley, coriander, or scallions)
1 cup cooked Tuscanini Spaghetti (don’t rinse after cooking)
salt, to taste
pepper, to taste
oil, for frying
Heat the oil in a pot over medium flame. Sauté onion for 2-3 minutes, add garlic, and sauté both until golden.
Add the chicken pieces and sauté until white.
Add mushrooms and sauté for 3 minutes.
Add grated potato and stir.
Add wine, stock or water, seasonings, and soy sauce. Bring to a boil and cook for 25 minutes on a low flame.
Taste, adjust seasoning, and add herbs. Remove from heat but leave the pot covered for another 5 minutes.
Season the spaghetti with salt and pepper
Heat oil in a large frying pan for semi-deep frying.
Lift a handful of spaghetti in your palm and form into a patty.
Fry in hot oil for 1 minute, until golden. Repeat for remaining spaghetti. Remove from frying pan and place on paper towels to drain.
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