8. Mushroom broth
Ingredients::
Fresh/dried mushrooms, butter, carrots, celery, parsnip, salt, pepper, lemon, tartaric acid
Instructions:
Boil cleaned fresh mushrooms with chopped vegetables for about 2 hours. Add spices 30 mins before the end, and butter immediately after. Strain through cheesecloth, season, and serve hot with minced mushrooms, pies, profiteroles, etc. If using dried mushrooms, soak for 2-3 hours before boiling. Serve with recipe №17, recipe №18 or recipe №22.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Fresh mushrooms | 700.00 | 651.00 |
| Dried mushrooms | 105.00 | 105.00 |
| Butter | 60.00 | 60.00 |
| Carrots | 100.00 | 80.00 |
| Celery (root) | 125.00 | 105.00 |
| Parsnip | 40.00 | 30.00 |
| Salt | 15.00 | 15.00 |
| Black peppercorns | 2.00 | 2.00 |
| Lemon | 100.00 | 40.00 |
| Tartaric acid | 1.00 | 1.00 |
| Притурка (рецепта №17, рецепта №18, рецепта №22) | 0.00 | 500.00 |
Standard for 10 servings: Total yield:3000 | One serving:300
Chemical composition per serving (in grams): Proteins:2 , Fats:5.1, Carbohydrates:3.7, Energy value:71 kcal
Chemical composition per serving (in grams): Proteins:2 , Fats:5.1, Carbohydrates:3.7, Energy value:71 kcal