Chef Jesse Ziff Cool
Mushroom Vegetable Broth
Category
Soup & Stew
Servings
About 2 quarts
Prep Time
5 minutes
Cook Time
2 hours
Author:
Chef Jesse Ziff Cool
Ingredients
-
2 quarts Water
-
4 large Dried Porcini Mushrooms or Shiitake Mushrooms
-
4 Sun Dried Roma Tomatoes not oil-packed
-
1 small fennel - Bulb Anise or 2 stalks Celery
-
1 large Leek washed and coarsely chopped
-
1 Organic Carrot peeled and coarsely chopped
-
8 cloves Organic Garlic, unpeeled and smashed
-
3 sprigs Thyme (fresh)
-
1/2 cup Dry Red Wine
Directions
In a large pot combine all ingredients and bring to a boil over medium heat.
Reduce heat to low and barely simmer, uncovered for 2 hours.
Strain broth through a fine sieve and discard solids. Let cool.
Recipe Note
The broth will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.
Filed in:
Celery,
Dried Porcini Mushrooms,
Leeks,
Mushroom Vegetable Broth,
Organic Carrot,
Organic Garlic,
Soup & Stew,
Sun-Dried Julienne Tomatoes,
Sun-Dried Tomatoes,
Thyme
