Three minutes. Ingredients for matsutake soup: 5-6 matsutake mushrooms, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of peanut oil, and appropriate amount of sesame oil.

Recipe for original matsutake soup:

1. Use a bamboo knife to gently scrape off the soil and impurities on the surface of the matsutake to expose the white surface.

2. Slice, not too thin, about 3mm is just right. It is best to use a bamboo knife or ceramic knife to cut matsutake, otherwise the matsutake will smell like iron and taste bad.

3. Boil water in a soup pot, add appropriate amount of peanut oil, and pour in matsutake slices.

4. Bring to a boil over high heat, turn to medium heat and simmer for two to three minutes. Add an appropriate amount of salt and chicken essence to taste, then pour an appropriate amount of sesame oil to enhance the freshness and serve.

Tips

1. Do not soak matsutake mushrooms in water. Matsutake mushrooms soaked in water will lose nutrients and aroma, affecting the taste. The correct cleaning method is to use a bamboo knife or ceramic knife to scrape off the dirt and impurities to expose the white part. Rinse it with running water and dry it immediately with a clean towel.

2. Matsutake slices should not be cut too thin, as water is easily lost during the cooking process and affects the taste. When slicing, you should use a bamboo knife or ceramic knife to cut the matsutake into approximately 3mm thick. Do not use iron or steel knives. Iron or steel knives will stain the matsutake with a fishy smell and affect the taste of the matsutake.