Beef And Cepes Bouillon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Beef, Jw, Mushrooms, Soups, Tnt | 2 | Servings |
INGREDIENTS
| 8 | Dried Corr=82ze cepes | |
| 1 | c | Boiling water |
| 1 | t | Beef fat, rendered |
| 2 | T | Onion, chopped |
| 1 | Clove of garlic | |
| 2 | c | Beef stock |
| 1/2 | Carrot, sliced in small | |
| coins | ||
| 1/2 | Tomato, coarsely chopped | |
| 1 | Rib of leafy celery | |
| 2 | Single pieces of large | |
| pasta | ||
| 2 | T | V8 juice |
| 1/4 | c | Red wine or more |
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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Nutrition (calculated from recipe ingredients)
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Calories: 252
Calories From Fat: 77
Total Fat: 8.6g
Cholesterol: 21.8mg
Sodium: 2531.6mg
Potassium: 530.2mg
Carbohydrates: 26.8g
Fiber: 1.1g
Sugar: 10.2g
Protein: 16.3g