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Beef Broth Base's picture
  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)

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.

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