Wild Mushroom Broth
This recipe makes 8 servings
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 |
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.
Ingredients
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).
- Keywords : Vegetarian; Soup; Mushrooms; Carrots; Boil/Simmer; Green onions;
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