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Beef Broth Base

Grannys.kitchen's picture
Ingredients
  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)
  Parsley sprigs 6
  Bay leaves 2
  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)
Directions

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.
Cool.
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.

Recipe Summary

Cuisine: 
American
Dish: 
Soup

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