5 slices ginger
2 onions, sliced
1 bunch scallions sliced thinly, separate white and green
4 ribs of celery sliced on bias
1 large head Maitake, florets broken off and stem julienned
1 teaspoon ground white pepper
4 blood oranges, juiced
Juice of 2 lemons
3 tablespoons naturally brewed soy sauce
3 quarts chicken stock
Kosher salt and freshly ground white pepper to taste
In a stockpot over medium-high heat coated lightly with oil, saute the ginger, onions, scallion whites and celery and season. Add Maitake stems, saute for 3 minutes. Season with white pepper, add orange juice, lemon juice, naturally brewed soy sauce and chicken stock and check for flavor. Add maitake florets, simmer and reduce by 20%. Serve in large bowls and garnish with scallion greens.
Mas de la Dame Rose du Mas 2007From Provence, France. Subtle flavors of fresh berries and fennel with a flowery finish. Pairs nicely with barbecue, pesto pasta, salads, fish and grilled meat. Certified organic (Agriculture Biologique) by Qualite France.