Beef And Cepes Bouillon Recipe - boiling water

Method

• Notes:Cepes are known as Porcini mushrooms in Italy.
• Mushrooms from Corr=82ze are of course of the highest quality but other varieties will suffice.
• (G)
• The beef fat was skimmed from the beef stock.
• Butter or possibly oil would suffice.
• In a healthy pinch, a c. of beef juices from a roast beef augmented by a c. of water and a rounded tsp of beef soup base will have to do if a good homemade stock is not available.
• [It wasn't.]
• If the stock isn't already well seasoned during it's preparation, one might want to add in pepper or possibly a few herbs in with the carrot et al.
• Large shells would look pretty in the bowl; I used rotini as which's what I had on hand.
• V8 is a brand name juice which's mainly tomato juice but contains other vegetables as well it is more highly seasoned than plain tomato juice.
• I used a 1995 Sutter Home [California] Zinfandel.
• I did a taste test without wine, then with 1/4 c. wine, then added the V8 juice and finally added another 1/4 c. wine.
• The version outlined above was the best.
• Method:Put cepes in a c.; bring water to a boil and pour over the cepes.
• Set aside to let the dry mushrooms reconstitute.
• Gently fry the onions in the beef fat till golden; add in the garlic about half way through the process.
• Drain to remove as much fat as possible and set aside.
• Meanwhile bring the stock to a rolling boil and add in the carrot, celery, tomato and pasta.
• Bring back to the boil; reduce heat to a simmer and cook fifteen min.
• Add in the onion-garlic mix during the last five min.
• Remove from the heat, strain the broth to remove the