Mushroom Broth with Roasted Garlic
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | bulb | Garlic , roasted and pureed |
| 80.00 | oz | Knorr Ultimate Mushroom Base 6 x 1 Lb , prepared |
| 3.00 | floz | Olive oil |
| 1.00 | lb | Mushrooms, assorted , crimini, chantrelles, porcini, sliced |
| 3.00 | Tomatoes, red vine , peeled, blanched, 1/2 " dice | |
| 2.00 | cup | Spinach 1/2 " dice |
| 3.00 | cup | Gnocchi , cooked or 50 pieces |
| 1.00 | oz | Oil , white truffle |
| 6.00 | tsp | Chives , chopped |
| Kosher salt and black pepper to taste |
Preparation
1. Heat olive oil, add cleaned sliced mushrooms, cook until tender.
2. Add roasted garlic, and diced tomatoes, cook two minutes and add prepared Knorr Mushroom Base.
3. Simmer about 20 minutes, add diced spinach and gnocchi.
4. Season to taste, add chopped chives.
5. Plate in warm soup plate, finish with white truffle oil and serve.
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