Beef Broth Base
|Canned beef broth||72 1⁄2 Ounce (5 Cans Of 14 1/2 Ounce Each)|
|Onion||1 Small, sliced|
|Celery leaves||1 Cup (16 tbs)|
|Whole black peppercorns||4|
|Dried basil||1 Teaspoon, crushed|
|Tripolini||1⁄2 Cup (8 tbs) (Tiny Bow Tie Pasta)|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
In a 3 to 4 quart saucepan combine the beef broth, onion, celery leaves, pars ley, bay leaves, peppercorns, and basil.
Bring to boiling; reduce heat.
Cover and simmer 20 minutes.
Strain broth; discard vegetables and seasonings.
Return broth to saucepan.
Cover and refrigerate the mixture till serving time.
At serving time, bring broth to boiling over medium high heat.
Add the pasta; cook 10 minutes or till pasta is tender.
Add the mushrooms and green onions; heat through.