*  Exported from  MasterCook  *
                          Wild Mushroom Broth (Mf)
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Broth-Ss                         Categories
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      ounce         dried porcini
    1      cup           warm water
    2      tablespoons   minced shallots
    1      tablespoon    olive oil
      1/4  pound         mixed wild and domestic mushrooms or one -- all but
 2 domestic
                         -- or the other -- mushroom caps cut
                         -- into thin slices
    2      cups          chicken broth
                         salt and pepper
 Set porcini and warm water in a skillet and bring to a simmer; let
 mushrooms soak for 20 minutes or until tender. (Take advantage of this time
 to make your scallop and raddichio salad.)
 Drain the soaked porcini and rinse them to remove any grit and chop. Strain
 soaking liquid through a paper lined sieve to remove any grit; reserve.
 Saute shallots in 1 tablespoon olive oil. Add all but the reserved mushroom
 caps, cover and cook over low heat or until mushrooms are tender. Add
 minced soaked porcini, reserved liquid and broth; bring to a simmer and
 season to taste; garnish with sliced raw mushroom.
 Yield: 2 servings
 Busted for you by Gail Shermeyer <4paws@netrax.net>
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