Mushroom Broth

Oxmoor House
1 1/2 quarts


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1 1/2 pounds fresh mushrooms, cleaned and finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 quarts water
3/4 teaspoon beef broth and sauce concentrate
1 to 2 tablespoons dry vermouth


Combine mushrooms, salt, pepper, and water in a large Dutch oven. Place over medium heat, and bring to a boil. Reduce heat; cover and simmer 2 hours. Remove from heat, and cool slightly.

Strain mixture into a large saucepan; remove and reserve mushrooms for other uses. Place soup over medium heat, and stir in beef broth and sauce concentrate; heat thoroughly. Stir in vermouth, and serve soup warm or chilled as an appetizer.

Created date

February 2010