A bowl of broth invites you to slow down and savour every moment of the evening. A very fine julienne of vegetables adds texture and freshness to the richness of this wild mushroom infusion.
- Portion size 8 servings
Ingredients
Method
In saucepan, bring stock to boil. Remove from heat and stir in porcini mushrooms. Let stand for 30 minutes.
Meanwhile, cut carrot into 2-inch (5 cm) lengths. Slice thin strip off 1 side. Lay flat side down; cut lengthwise into thin slices. Stack slices; cut lengthwise into thin matchstick-size strips. Cut red pepper and onions into thin matchstick strips.
Using 1-inch (2.5 cm) star cutter, cut out 24 stars from wonton wrappers; set aside.
Strain stock mixture through cheesecloth-lined sieve into clean saucepan; discard mushrooms. Bring broth to boil. Reduce heat to medium and add carrot, red pepper, onions and wonton stars; simmer, stirring, for 2 minutes. Ladle into bowls. Garnish with enoki mushrooms (if using).
Nutritional facts <b>Per Serving:</b> about
- Sodium 483 mg
- Protein 1 g
- Calories 39.0
- Total fat 1 g
- Cholesterol 2 mg
- Saturated fat 0 g
- Total carbohydrate 8 g
%RDI
- Iron 2.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 26.0
- Vitamin C 22.0
