| Yield 1X: | 192.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Onions | ||
| Portions: | 32.0 | ||||
| Shelf life: | Freeze | ||||
| Date: | 47.4.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Water | 12 | 24 | 36 | |||
| Crimini mushrooms, sliced 1/4″ | 3 | 6 | 9 | |||
| Onion, large dice | 8.00 | 1 | 1 | 8.00 | ||
| Celery, large dice | 4.00 | 8.00 | 12.00 | |||
| Carrot, peeled, large dice | 4.00 | 8.00 | 12.00 | |||
| Garlic, crushed | 1.00 | 2.00 | 3.00 | |||
| Dry porccini | 0.50 | 1.00 | 1.50 | |||
| Salt | 0.50 | 1.00 | 1.50 | |||
| Black peppercorns | 0.50 | 1.00 | 1.50 | |||
| Thyme sprigs | 0.13 | 0.25 | 0.38 |
Carefully measure and prepare all ingredients. Combine in a suitable pot, and place over high heat. Bring to a boil, then reduce to a simmer. Simmer for 1 1/2 hours.
Strain through a china cap into a cambro, pressing all liquid from the solids. Transfer to a storage container, and allow to cool to room temp. Cover, label, date, and initial. Store in the walk-in.