Porcini Bouillon

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* Exported from MasterCook *

 

Porcini Bouillon

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 2 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1/2 ounce dried porcini -- (generous 1/2 cup,

loosely packed)

1/2 teaspoon salt -- plus more if needed

2 cups homemade vegetable or leek broth

snipped chives -- for garnish

(optional)

 

Pour the boiling water into a glass liquid measuring cup and press the

dried porcini into the water. Cover and let steep until the porcini are soft

enough to chop, usually about 10 minutes.

 

Lift the porcini out of the water with a slotted spoon, and coarsely chop

any large pieces. (Set the soaking liquid aside.) Heat a large non-stick

skillet. Add the porcini and immediately sprinkle them with salt. Cook over

medium-high heat, stirring constantly, until the porcini turn a shade darker

and develop more intense flavor, 30 to 60 seconds. Pour in the soaking

liquid, taking care to leave behind any grit shat has settled on the bottom

of the cup. Boil vigorously over high neat until the liquid is reduced by

about half, 2 to 3 minutes.

 

Pour the vegetable broth into a saucepan and heat. Add the porcini mixture

and heat thoroughly. Add salt to taste. Simmer until the broth is infused

with porcini flavor, about 3 minutes. Ladle the broth through a fine sieve

into bowls or cups, pressing the porcini to release all liquid. Garnish with

chives, if you wish.

 

Other Ideas:

 

Toss the leftover soaked porcini into your next batch of rice or Savory

Grains. They have little or no flavor, but their texture is pleasant, so why

throw them away?

 

Cook grains in the bouillon. Use it as a base for soup or stew.

 

 

 

 

 

 

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NOTES : This recipe is simplicity itself. When you have homemade vegetable

broth on hand, use it to prepare this simple and restorative soup, made by

infusing the broth with earthy scent of porcini.

 

In The Italian Country Table, Lynne Rossetto Kasper reports that a simple

broth like this is known in that country of knowledgeable eaters as an

apristomaco, or tummy opener. I can also attest that the bouillon will warm

you up quickly on a chilling day.

 

The bouillon looks especially pretty when served in shallow, white soup

bowls, garnished with a few snippets of chive.