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The Kitchen Alchemist
Rosemary broth with mushrooms
Quick beef broth with rosemary and mushroom melange with dark baguette.
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Ingredients
Directions
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Halve the large mushrooms and finely chop the garlic. Heat the oil in a soup pan and fry the mushrooms and garlic for 2 minutes.
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Add the water, the bouillon tablets, dried mushrooms and sprigs of rosemary and bring to the boil.
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Let the stock for 10 minutes on low heat. Season the stock with pepper.
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Remove the sprigs of rosemary and serve the stock in deep plates.
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Nutrition
60Calories
Sodium35% DV840mg
Fat6% DV4g
Protein2% DV1g
Carbs1% DV4g
Fiber8% DV2g
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