Porcini Broth
This recipe is by David Tanis and takes 35 minutes . Tell us what you think of it at The New York Times - Dining - Food.
- Total:
- Serves: 3 persons
Ingredients
- ¼cup crumbled dry porcini (about 4 grams)
- 1small onion, sliced
- 6scallions, roughly chopped
- 1celery stalk, roughly chopped
- 1carrot, roughly chopped
- 1bay leaf
Instructions
Step 1
Put all ingredients in a sauce pan. Cover with 4 cups water and bring to a boil. Reduce heat and simmer for 30 minutes. Strain. Broth may be made in advance and will keep a week, refrigerated.