Recipe - Rich Mushroom Broth (Katzen)

3 ounce Dried shiitake mushrooms
3 cup Boiling water
1 pound Fresh domestic mushrooms;
cleaned
1 One half teaspoon Salt; or to taste
8 Scallions; more or less,
cleaned and cut in half
6 md Garlic cloves; peeled left
whole
3 Sprigs fresh thyme; or less
Torn parsley leaves;
optional garnish
Dry sherry or vermouth (a
few drops); optional
Chopped chives; optional
garnish

Rinse dried shiitake mushrooms and place them in a medium sized bowl. Add 3
cups boiling water and let soak for at least 20 minutes. Strain the
mushrooms over a second bowl, pressing out and reserving all liquid.

Pull off and discard the shiitake stems, then place the shiitake and fresh
mushrooms together in a food processor and pulse until they are cut up into
small pieces (coarsely chopped).

Put all the mushrooms in a soup pot or aDutchen oven with the reserved
mushroomsoaking water, 4 additional cups of water, and the salt,
scallions, garlic, and 2 to 3 sprigs of thyme. Bring to a boil, then lower
heat to a simmer. Cover and cook gently for about 40 minutes.

Line a strainer with two layers of clean cheesecloth and strain the soup
into another pot. Serve the broth hot, possibly with some of the mushrooms,
a few drops of sherry and/or chopped chives. Makes about 6 cups of a richly
flavored broth in about 1 hour (20 minutes of work). PER SERVING without
options: 74CAL, 0.5G fat (5.6% cff); 17.0G carbs.

TIPS: If not using the broth immediately, strain into a container with lid
and refrigerate. Save mushrooms: sandwich spreads, vegetable pies, quiches,
omelette filles, rice, stirfries, mashed potatoes, casseroles etc.
SUBSTITUTE 8 mediumsized fresh shiitakes; chop them together with the
fresh domestic mushrooms and increase the cooking water to 6 cups.

Mollie Katzen's Vegetable Heaven (1997: HYPERION 0786862688)

Recipe by: Mollie Katzen's Vegetable Heaven (1997)

Posted to Digest eatlf.v097.n008 by KitPATh phannema@wizard.ucr.edu on
Jan 10, 1998