| Yield 1X: | 128.00 | oz | Allergens: | ||
| Portion: | 16 | oz | Onion | ||
| Portions: | 8.0 | ||||
| Shelf life: | Freeze | ||||
| Date: | 7.4.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Dry porcini mushrooms | 0.75 | 1.50 | 2.25 | |||
| Onions, sliced | 16.00 | 2 | 3 | |||
| Celery, sliced | 8.00 | 1 | 1 | 8.00 | ||
| Carrots, sliced | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Garlic cloves, crushed | 0.50 | 1.00 | 1.50 | |||
| Thyme sprigs | 0.25 | 0.50 | 0.75 | |||
| Italian parsley | 1.50 | 3.00 | 4.50 | |||
| Salt | 0.25 | 0.50 | 0.75 | |||
| Black peppercorns | 0.25 | 0.50 | 0.75 | |||
| Water | 8 | 16 | 24 |
Combine all ingredients, and bring to a boil. Reduce to a simmer and cook 45 minutes. Strain, cool and cover. Store refrigerated.