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Soup & Stew
About 2 quarts
5 minutes
2 hours
Chef Jesse Ziff Cool
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
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.
The broth will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.
