Hen of the Woods, you mean! A wonderful mushroom. Spritz it with a little EVOO, sprinkle it with a bit of salt and pepper, and roast it in the oven till it is crisp at the edges and tender in the middle.
Break off small chunks and wrap in ravioli skins. Simmer gently and serve al brodo, possible with a few shreds of scallion.
Break off large chunks, saute fast and hot, and heap over steak or pasta carbonara or grilled corn (off the cob).
Seems a shame to sacrifice them for soup.