Wild Mushroom Broth
A bowl of broth invites you to slow down and savour every moment of the evening. A very fine julienne of vegetables adds texture and freshness to the richness of this wild mushroom infusion.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per Serving: about | - |
| cal | 39 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 2 mg |
| sodium | 483 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 26% |
| vit C | 22% |
| folate | 6% |
Suggested Recipes
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6 cups (1.5 L) vegetable or chicken stock
1 oz (30 g) dried porcini mushrooms
1 carrot, peeled
Half sweet red pepper
3 green onions (green part only)
3 wonton wrappers
1 oz (30 g) enoki mushrooms (optional)
Preparation:
In saucepan, bring stock to boil. Remove from heat and stir in porcini mushrooms. Let stand for 30 minutes.
Meanwhile, cut carrot into 2-inch (5 cm) lengths. Slice thin strip off 1 side. Lay flat side down; cut lengthwise into thin slices. Stack slices; cut lengthwise into thin matchstick-size strips. Cut red pepper and onions into thin matchstick strips.
Using 1-inch (2.5 cm) star cutter, cut out 24 stars from wonton wrappers; set aside.
Strain stock mixture through cheesecloth-lined sieve into clean saucepan; discard mushrooms. Bring broth to boil. Reduce heat to medium and add carrot, red pepper, onions and wonton stars; simmer, stirring, for 2 minutes. Ladle into bowls. Garnish with enoki mushrooms (if using).
Tags:
Soups and Stocks; Vegetables; Boil/Simmer; Entertaining; Vegetarian;
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