Wild Mushroom and Leek Broth |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5 to 6 cups (1.25 to 1.5 L) | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 tbsp 20 ml olive oil | 2 leeks (white parts only), chopped | 1/3 cup 75 ml chopped wild mushrooms (such as chiitake and portobello) |
| 3 clove garlic, minced | freshly ground black pepper | salt |
| 4 tbsp 50 ml sherry | 5 cups 1.25 L beef broth, homemade or canned (2 cans + 2 cans water) | |
| 1 | In a nonstock skillet, heat oil over medium heat. Add leek, garlic and wild mushrooms; saute for about 5 minutes or until softened. Transfer mixture to a food processor. Add sherry and process on and off 2 or 3 times, just until vegetables are pureed. |
| 2 | Transfer processed vegetables to a medium saucepan. Add beef broth and bring to a boil. Cook for 1 minute, then reduce heat and simmer, stirring occasionally, for 3 minutes. Transfer broth to a fondue pot and use to cook chicken or beef. |