parmesan and porcini mushroom broth
This is an amazing tasting broth. You can add whatever veggies, herbs or protein you want to make it an outstanding soup. I like to drink it plain or just add a few shiitake mushrooms and cilantro or parsley. It is so satisfying. It help curb your appetite also.
prep time
5 Min
cook time
1 Hr 10 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 medium shallots diced
- 4 cloves garlic minced
- 1/2 cup red wine
- 8 cups chicken stock
- 1 ounce dried porcini mushrooms
- 1 - boneless skinless chicken thigh
- 3 ounces rind parmesan reggiano cheese
- 1 tablespoon black truffle salt
How To Make parmesan and porcini mushroom broth
-
Step 1In a large pot brown the shallots and garlic with a little olive oil. Deglaze the pan with the wine and let most evaporate. Add the remaining ingredients. Bring to a boil. Reduce heat to low and let simmer 1 hour.
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Step 2Strain through a fine mesh strainer or cheesecloth and discard the solids
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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