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

Cover chicken with water in large stock pan. Add salt and peppercorns. Simmer for several hours on low heat. Sauté 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.

Matzo Balls:

2 eggs
2 tbsp. chicken fat or vegetable oil
1/2 c. matzo meal
1 tsp. coarse kosher salt
2 tbsp. soup stock

Add all ingredients in large bowl and mixing well until uniform. Cover and refrigerate for 15 minutes (at least). Bring 4 quarts of water to brisk boil. Reduce heat and drop balls approximately 1-inch in diameter formed from refrigerated mix. Cover pot and cook 30 to 40 minutes. When Matzo Balls are done, they will be big, light and tender. Gently add to heated stock with mushrooms and serve. May be stored together but be mindful that overcooking Matzo Balls may make them fall apart. Best if stored separately and heated together right before serving. This makes about 8 Matzo Balls.