Matsutake Mushroom and Pigeon Soup

Soak dried matsutake and himematsutake separately for 1 hour, then take them out and set aside. Strain the soaking water and set aside for later use.

All main ingredients and seasonings.

Cut the pigeon into small pieces. Put the cut pigeon into boiling water with a little cooking wine and blanch for 5 minutes, skimming off all the foam, then remove.

Start with fresh water and add the blanched pigeon, then add slices of ginger, sections of green onion, and the rehydrated Agaricus blazei mushrooms (the soaked dried matsutake should be added after one hour). Pour in the water from rehydrating the Agaricus blazei and matsutake, bring to a boil over high heat, then simmer over low heat for 1 hour.

After simmering on low heat for 1 hour, add the jujubes and soaked dried matsutake mushrooms, and continue to simmer on low heat for another hour. Add goji berries 5 minutes before turning off the heat and season with an appropriate amount of salt. To preserve the original aroma of the matsutake mushrooms, I did not add MSG or chicken bouillon.

Scoop into a bowl and add a little green onion. It's all done.