Beef Bone Broth with Wild Mushrooms

Introduce

Chef :

Joanne

Beef Bone Broth with Wild Mushrooms

Bone broth, together with dripping, is being celebrated as the new big thing in healthy eating, and this soup (a paleo diet recipe) is made with a bag of beef bones that I got from the butcher for £1. I think the thrifty element of it is slightly cancelled out, however, by the extraordinary long time you have to roast then boil the bones! Tastes very good though.

Ingredient

2 sticks

celery

large onion

leek (if you have one)

bay leaves

shallots or a small onion

1 bag

mixed dried mushrooms

Cooking instructions

* Step 1

Put the bones in a roasting tin and cook in a medium oven until browned - about an hour. This gives the stock a deeper flavour. Some recipes say roast them for 2 hours.

* Step 2

Transfer the bones to a large pan with the vegetables, bay leaves and peppercorns. Add some boiled water to the roasting tin scrape up any bits that are stuck to the bottom. Pour into the pan. Add more water until it comes just above the top of the bones.

* Step 3

Boil the stock. Some recipes say for 6 hours, I boiled it for 4, then removed the vegetables, added some more water and boiled it again for about another hour. If you have a slow cooker you can use that and cook on high for 12 hours.

* Step 4

Strain the stock and pour into a clean pan. Peel and thinly slice the shallots and add to the pan with the dried mushrooms. Boil vigorously for 20 minutes until the mushrooms are soft. Add salt and pepper to taste, I also added a dash of soy sauce. Serve steaming hot.