Eat this healthful Mushroom Broth on its own or use in place of vegetable broths in other recipes.
1 ounce dried mushrooms, such as morels or crepes
2 small bay leaves
5 full branches parsley
1 yellow onion, cut in 1/4-inch dice
1 large leek, white part and roots, washed and sliced
6 cloves garlic, roughly chopped
2 pounds fresh mushrooms, finely chopped by hand or in a food processor
2 quarts water
Lemon juice, to taste
1/4 cup Madeira, or to taste
Freshly ground black pepper
Combine all the ingredients except the lemon juice and Madeira in a large saucepan and cover with 2 quarts cold water. Gradually bring to a boil, then lower the heat, cover the pan, and simmer slowly for 1-1/2 hours.
Strain the broth, pressing all the vegetables to extract as much liquid as possible, then to clarify it, pour it carefully through a large coffee filter or a double layer of cheesecloth. Store in the refrigerator until ready to use.
To serve, slowly reheat the soup without bringing it to a full boil. Stir in the lemon juice, to taste, and the Madeira. Serve plain, in heated bowls, or with any of the garnishes plus a grating of pepper.
Recipe makes 6 cups.
Serving size: 1 cup
Calories: 20; Total Fat: 0.1g; Cholesterol: 0g; Saturated Fat: trace; Sodium: 353mg;
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