For the matzoh balls: Place shiitake mushrooms in small bowl. Pour 2 cups hot water over mushrooms. Let soak until softened, abbout 30 minutes. Beat the eggs until blended. Stir in 1/4 cup of mushroom soaking liquid (reserve remainder), oil, salt, and pepper. Stir in matzoh meal. Cover and refrigerate mixture at least 1 hour.

Cover and refrigerate mushrooms and soaking liquid.

Bring 2 quarts of water to a gentle boil. Form the matzoh balls with moistened palms, using about 2 tablespoons for each ball. Drop one at time into the boiling water and simmer, covered, for about 40 minutes or until they are tender when tested with a toothpick. Remove the matzoh balls with a slotted spoon to a plate. Drain mushrooms, reserving liquid.

Thinly slice discarding stems. Combine any remaining mushroom soaking liquid (strain to remove any grit), mushrooms, chicken soup, and tarragon in heavy saucepan and bring to a simmer. Season to taste with salt and pepper. Add matzoh balls and simmer until heated through. Laddle soup into bowls. Garnish h with chives and serve. Any leftover matzoh balls may be sliced and fried to enjoy the next day.

For the soup: Remove the fat from the cavities of hen. Place the hen in a stockpot with 3-4 quarts of cold water. The chicken should be barely covered with the water. Bring to a boil, reduce heat and simmer uncovered, skimming grey coloured foam off the surface as it rises. Add the vegetables, parsley and peppercorns and simmer, partially covered for 2 hours.

Removve the chicken and vegetables with a slotted spoon and set aside. Strain the soup. Season n with salt and pepper and a tiny pinch of sugar if the soup tastes acidic.

Per serving: 392cal; 31 g prot, 25 g carb, 18 g fat (42%)

Herald 3-30-95 Formatted 4-9-95, lfc