Ingredients
- 4 carrots
- 2 leeks
- 2 onions
- 1 celery stalk
- 1/4 onion (minced)
- 1,900 ml water
- 350 gr leek
- 230 gr burgundy
- 160 gr mixed wild mushrooms
- 80 gr cultivated (white)
- 40 gr wild mushrooms
- 28 gr butter
- 16 gr flour
- 6 gr salt
- 3 gr black pepper (freshly ground)
thickened. Add the onions. Simmer for about 30 minutes, stirring from time to time. Heat the stock in a saucepan, add the mushrooms and simmer for 10 minutes over medium heat. Combine mushroom mixture and wine mix mixture; simmer for 20 minutes. The scent of this cooking is unbelievably fragrant! The finished stew may be served alone, or over rice, polenta or pasta, and is nice garnished with a little parsley or young arugula. Serves 3 or 4. PER SERVING: 155 calories, 6 g protein, 72 g carbohydrate, 6 g fat (4 g saturated), 16 mg cholesterol, 856 mg sodium, 2 g fiber. LEEK AND MUSHROOM STOCK: This is a good alternative to chicken broth in almost any recipe. Put all ingredients in a large pot; bring to a boil, reduce heat and simmer, covered, for 45 minutes. Strain for a clear stock. Makes 1.5 to 2 litre . PER CUP: 20 calories, 3 g protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 356 mg sodium, 0 g fiber. San Francisco Chronicle, 4. 0.054347826086957.