Friday, October 14, 2016

{soups-salads-and-salad-dressings} Portobello and Porcini Broth


Think about turning this around and making a French Onion Soup or Beef Dip Sandwich with this!!!!!!!!!!!!!!!!!!!!!!  SWOON!

Another recipe from my new Food-network Magazine!

Portobello and Porcini Broth

Total Time: 1 hour

Prep: 25 minutes

Cook: 35 minutes

Yield: 7 servings


3 tablespoons extra-virgin olive oil

1 large carrot, chopped

1 stalk celery, chopped

1 onion, chopped

4 large Portobello mushroom caps, chopped

5 sprigs thyme

5 sprigs parsley

1/4 cup dry Marsala wine

3/4 cup dried porcini mushrooms, rinsed

1 teaspoon black peppercorns

Kosher salt

16 ounces mushroom or cheese tortelloni

Shredded parmesan cheese, for topping



Heat 2 tablespoons olive oil in a large pot over medium heat. Add the carrot, celery and onion; cook, stirring occasionally, until just golden, about 5 minutes. Add the remaining 1 tablespoon olive oil, the Portobello’s and herbs; cook, stirring, until the mushrooms release their juices, about 4 minutes. Increase the heat to high; cook until the mushrooms brown, 2 to 3 minutes.

Add the wine and cook to reduce, about 1 minute. Add the porcini, peppercorns, 1 1/2 teaspoons salt and 12 cups water. Bring to a simmer over medium heat and cook until reduced by about one-third, 25 to 30 minutes.

Meanwhile, cook the tortelloni as the label directs. Drain; skewer on toothpicks.

Strain the broth through a fine-mesh sieve, pressing on the solids. Skim any excess fat from the surface. Season with salt. Serve with the tortelloni and sprinkle with parmesan.


As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.



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