Beef and cepes bouillon

Yield: 2 Servings

Measure Ingredient
8 \N Dried Corr=82ze cepes
1 cup Boiling water
1 teaspoon Beef fat; rendered
2 tablespoons Onion; chopped
1 small Clove of garlic
2 cups Beef stock
½ medium Carrot; sliced in small coins
½ small Tomato; coarsely chopped
1 \N Rib of leafy celery
2 \N Single pieces of large pasta
2 tablespoons V8 juice
¼ cup Red wine or more


Cepes are known as Porcini mushrooms in Italy.

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

The beef fat was skimmed from the beef stock. Butter or oil would suffice.

In a pinch, a cup of beef juices from a roast beef augmented by a cup of water and a rounded tsp of beef soup base will have to do if a good homemade stock is not available. [It wasn't.] If the stock isn't already well seasoned during it's preparation, one might want to add pepper or a few herbs in with the carrot et al.

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

V8 is a brand name juice that's mainly tomato juice but contains other vegetables as well it is more highly seasoned than plain tomato juice.

I used a 1995 Sutter Home [California] Zinfandel. I did a taste test without wine, then with ¼ cup wine, then added the V8 juice and finally added another ¼ cup wine. The version outlined above was the best.


Put cepes in a cup; bring water to a boil and pour over the cepes. Set aside to let the dried mushrooms reconstitute.

Gently fry the onions in the beef fat until golden brown; add the garlic about half way through the process. Drain to remove as much fat as possible and set aside.

Meanwhile bring the stock to a rolling boil and add the carrot, celery, tomato and pasta. Bring back to the boil; reduce heat to a simmer and cook fifteen minutes. Add the onion-garlic mixture during the last five minutes.

Remove from the heat, strain the broth to remove the Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98

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