Recipe - Beef And Cepes Bouillon

8 Dried Corr=82ze cepes
1 cup Boiling water
1 teaspoon Beef fat; rendered
2 tablespoon Onion; chopped
1 small Clove of garlic
2 cup Beef stock
One half md Carrot; cut or sliced up in small
coins
One half small Tomato; coarsely chopped
1 Rib of leafy celery
2 Single pieces of large
pasta
2 tablespoon V8 juice
One fourth cup Red wine or more

Notes:

Cepes are known as Porcini mushrooms in Italy.

Mushrooms from Corr=82ze are of course of the highest quality but other
varieties will suffice. G

The beef fat was skimmed from the beef stock. Butter or oil would suffice.

In a pinch, a cup of beef juices from a roast beef augmented by a cup of
water and a rounded tsp of beef soup base will have to do if a good
homemade stock is not available. [It wasn't.] If the stock isn't already
well seasoned during it's preparation, one might want to add pepper or a
few herbs in with the carrot et al.

Large shells would look pretty in the bowl; I used rotini as that's what I
had on hand.

V8 is a brand name juice that's mainly tomato juice but contains other
vegetables as well it is more highly seasoned than plain tomato juice.

I used a 1995 Sutter Home [California] Zinfandel. I did a taste test
without wine, then with One fourth cup wine, then added the V8 juice and finally
added another One fourth cup wine. The version outlined above was the best.

Method:

Put cepes in a cup; bring water to a boil and pour over the cepes. Set
aside to let the dried mushrooms reconstitute.

Gently fry the onions in the beef fat until golden brown; add the garlic
about half way through the process. Drain to remove as much fat as possible
and set aside.

Meanwhile bring the stock to a rolling boil and add the carrot, celery,
tomato and pasta. Bring back to the boil; reduce heat to a simmer and cook
fifteen minutes. Add the oniongarlic mixture during the last five minutes.
Remove from the heat, strain the broth to remove the

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 21, 98