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1/4 cup dried porcini mushrooms
In small, heatproof bowl, combine dried mushrooms and just enough boiling water to cover, let soak 20 minutes.
In large skillet heat 1 teaspoon each of butter and oil, sauté onions until soft, add to stock pot. Reserving 1 tsp. of oil and butter to sauté cabbage/chard, and mushrooms, use 1 tsp. butter and oil to sauté carrots, celery, leek, and garlic until soft.
Transfer to pot. Sauté cabbage/chard and mushrooms in remaining oil and butter. Transfer to pot and deglaze, adding that to pot.
Drain porcini mushrooms and strain through fine sieve or cheesecloth, reserving liquid. Add porcini, liquid, potatoes, lemon juice, water, salt and pepper, and bouquet garni to stock pot. Bring to boil, then lower heat to maintain simmer. Simmer 45 minutes, replenishing liquid if water falls below the level of the vegetables. Towards end of cooking time, allow water to fall below level of vegetables.
Remove bouquet and allow to cool slightly, then drain through a sieve, pressing vegetables to extract remaining juices. Remove surface fat, cool completely, refrigerate air tight.
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
1 tbsp. olive oil
1 tbsp. butter (or 1 more tbsp. oil)
1 extra large white onion, sliced, about 5 cups
2 medium carrots, sliced
1 large stalk celery, sliced.
1 medium leek, well rinsed, drained, and sliced
3 tbsp. chopped garlic or to taste
1 cup Swiss chard stems, or 1/2 cup chopped Chinese cabbage
4 oz. white mushrooms, chopped
6 cups water
1 cup diced, unpeeled potato
1/2 cup lentils, rinsed (omit for Pesach)
1 bouquet garni (10 parsley stems, 4 sprigs fresh thyme, a bay leaf,
1 whole clove and 10 peppercorns tied up in a cheesecloth sack)
1-2 tsp. fresh lemon juice
salt and pepper to taste