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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shake the dried mushrooms in a sieve to loosen the dirt. | 2. Heat the oil in a soup pot. Add the onion, carrots, and celery and saute over medium high heat, stirring occasionally, until the onion is well browned, about 15 minutes. | 3. Scrape the bottom of the pan to loosen the juices that have collected there, then add the dried mushrooms and their soaking liquid, the remaining ingredients, including the boquet garni, and 9 cups water. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes. Strain. | 4. To make the boquet garni:. | 5. You may put them into the broth whole or gather them in a cheesecloth bag and tie with a string. If you put them in loose, just fish them when done making stock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
procini mushroom	1/2 - 1	ounce	mixed	0.0	0.0	0.0	0.0
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	2		diced	104.96	24.5248	2.3808	0.6144
celery rib	2		diced	0.0	0.0	0.0	0.0
white mushroom	4 -8	ounces	sliced	0.0	0.0	0.0	0.0
leek	1	cup	greens chopped	54.29	12.5935	1.335	0.267
walnut	1/4	cup	chopped	481.78	0.0	0.0	54.5
garlic clove	2		chopped	0.0	0.0	0.0	0.0
thyme sprig	4			0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-
thyme	4 -6			0.0	0.0	0.0	0.0
tarragon leaf	2	teaspoons		0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-
sage leaf	10			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.