Beef And Cepes Bouillon Recipe

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   Notes:Cepes are known as Porcini mushrooms in Italy.

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   Mushrooms from Corr=82ze are of course of the highest quality but other varieties will suffice.

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   (G)

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   The beef fat was skimmed from the beef stock.

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   Butter or possibly oil would suffice.

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   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.

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   [It wasn't.]

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   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.

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   Large shells would look pretty in the bowl; I used rotini as which's what I had on hand.

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    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.

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    I used a 1995 Sutter Home [California] Zinfandel.

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    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.

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    The version outlined above was the best.

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    Method:Put cepes in a c.; bring water to a boil and pour over the cepes.

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    Set aside to let the dry mushrooms reconstitute.

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    Gently fry the onions in the beef fat till golden; add in the garlic about half way through the process.

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    Drain to remove as much fat as possible and set aside.

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    Meanwhile bring the stock to a rolling boil and add in the carrot, celery, tomato and pasta.

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    Bring back to the boil; reduce heat to a simmer and cook fifteen min.

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    Add in the onion-garlic mix during the last five min.

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    Remove from the heat, strain the broth to remove the

* Per serving · 4 servings · Values may vary.