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BS4U2C
Basic recipe chicken broth
Chicken bouillon.
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Ingredients
Directions
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Peel the winter carrot and cut into pieces.
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Wash the leek and cut into pieces.
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Wash the celery and cut into pieces.
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Put the water, the winter carrot, leeks, celery, chicken legs, thyme, bay leaves and the salt in a soup pan.
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Bring everything to a boil. Turn down the heat and leave 1½ hours without the lid. Scoop the foam off occasionally.
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Meanwhile, put the funghi porcini secchi and funghi shiitake secchi (both dried mushrooms) in a bowl.
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Pour the sherry PX and the boiling water over the dried mushrooms. Leave for 15 minutes. Strain and collect the moisture.
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Take the chicken out of the pan. Strain the stock and collect the moisture in a pan. Keep warm.
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Add the mushroom liquid.
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Keep the soaked mushrooms and boiled chicken separately for the clear chicken mushroom soup. Look for the recipe elsewhere on this site.
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Nutrition
315Calories
Sodium3% DV80mg
Fat17% DV11g
Protein12% DV6g
Carbs16% DV47g
Fiber12% DV3g
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