Mushroom Broth with White Wine
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INGREDIENTS 2 ounces butter
1 small white onion
1/2 pound mushrooms
1 pint clear, rich chicken broth
Salt and pepper, to taste
1/2 teaspoon dried tarragon
2 tablespoons parsley
1/2 cup dry white wineMelt 2 ounces butter in a skillet. Chop 1 small white onion and glaze in the butter.
Remove the caps of 1/2 pound mushrooms and set them aside. Chop the mushroom stems and add them to the onion in the skillet. When they have softened, add the mushroom caps and cook until tender, but not so soft as to have lost their shape.
Put 1 pint of clear, rich chicken broth in a soup pot and scrape the contents of the skillet into the broth. Season with salt and pepper to taste; add the 1/2 teaspoon tarragon, 2 tablespoons coarsely chopped parsley, and just before serving, 1/2 cup dry white wine.
Makes 4 servings