Side Pannel
Rich Mushroom Broth (Katzen)
Rich Mushroom Broth (Katzen)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Vegetarian
Ingredients List
- 3 oz Dried shiitake mushrooms
- 3 c Boiling water
- 1 lb Fresh domestic mushrooms;
- -cleaned
- 1 1/2 ts Salt; or to taste
- 8 Scallions; more or less,
- -cleaned and cut in half
- 6 md Garlic cloves; peeled left
- -whole
- 3 Sprigs fresh thyme; or less
- Torn parsley leaves;
- -optional garnish
- Dry sherry or vermouth (a
- -few drops); optional
- Chopped chives; optional
- -garnish
Directions
Rinse dried shiitake mushrooms and place them in a medium sized bowl. Add 3
cups boiling water and let soak for at least 20 minutes. Strain the
mushrooms over a second bowl, pressing out and reserving all liquid.
Pull off and discard the shiitake stems, then place the shiitake and fresh
mushrooms together in a food processor and pulse until they are cut up into
small pieces (coarsely chopped).
Put all the mushrooms in a soup pot or aDutchen oven with the reserved
mushroom-soaking water, 4 additional cups of water, and the salt,
scallions, garlic, and 2 to 3 sprigs of thyme. Bring to a boil, then lower
heat to a simmer. Cover and cook gently for about 40 minutes.
Line a strainer with two layers of clean cheesecloth and strain the soup
into another pot. Serve the broth hot, possibly with some of the mushrooms,
a few drops of sherry and/or chopped chives. Makes about 6 cups of a richly
flavored broth in about 1 hour (20 minutes of work). PER SERVING without
options: 74CAL, 0.5G fat (5.6% cff); 17.0G carbs.
TIPS: If not using the broth immediately, strain into a container with lid
and refrigerate. Save mushrooms: sandwich spreads, vegetable pies, quiches,
omelette filles, rice, stirfries, mashed potatoes, casseroles etc.
SUBSTITUTE 8 medium-sized fresh shiitakes; chop them together with the
fresh domestic mushrooms and increase the cooking water to 6 cups.
cups boiling water and let soak for at least 20 minutes. Strain the
mushrooms over a second bowl, pressing out and reserving all liquid.
Pull off and discard the shiitake stems, then place the shiitake and fresh
mushrooms together in a food processor and pulse until they are cut up into
small pieces (coarsely chopped).
Put all the mushrooms in a soup pot or aDutchen oven with the reserved
mushroom-soaking water, 4 additional cups of water, and the salt,
scallions, garlic, and 2 to 3 sprigs of thyme. Bring to a boil, then lower
heat to a simmer. Cover and cook gently for about 40 minutes.
Line a strainer with two layers of clean cheesecloth and strain the soup
into another pot. Serve the broth hot, possibly with some of the mushrooms,
a few drops of sherry and/or chopped chives. Makes about 6 cups of a richly
flavored broth in about 1 hour (20 minutes of work). PER SERVING without
options: 74CAL, 0.5G fat (5.6% cff); 17.0G carbs.
TIPS: If not using the broth immediately, strain into a container with lid
and refrigerate. Save mushrooms: sandwich spreads, vegetable pies, quiches,
omelette filles, rice, stirfries, mashed potatoes, casseroles etc.
SUBSTITUTE 8 medium-sized fresh shiitakes; chop them together with the
fresh domestic mushrooms and increase the cooking water to 6 cups.
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