Beef and Cepes Bouillon

INGREDIENTS

INSTRUCTIONS

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 1/4 cup wine, then added the V8 juice and finally
added another 1/4 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 onion-garlic mixture during the last five minutes.
Remove from the heat, strain the broth to remove the
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98

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