Dizzy

For this next recipe you're stuck with only my opinion. While normally you are treated to the views of the entire household, this time Thatboy didn't get to partake. Mostly because this was a lunchtime treat, and Thatboy will do soup for dinner, but usually wants a bit more of a substantial lunch. I used this mushroom broth both on it's own, as well as a type of "au jus" for dipping my sandwich. And to tell you the truth (because why would I lie to you?) this broth is much better for dipping than on it's own.

It's your basic veggie broth, but made solely from mushrooms. It smelled good. I got to hear that the entire day I was making it. But on it's own it's a little...meh. But it's absolutely perfect for dipping a nice french roll with your favorite meat inside. And I have no doubt this would be fantastic as a substitute for your basic veggie broth/stock in a number of recipes. And because it's so easy to make, it won't hurt you to keep on hand in the fridge or freezer.

Mushroom Broth (From The Fannie Farmer Cookbook)

• 1/2 lb mushrooms, chopped
• 1/2 tsp grated onion
• salt

1. Put the mushrooms, onion, and 4 cups of cold water in a saucepan and simmer, partially covered for about 1 hour.
2. Remove from heat and let stand for at least 4 hours, overnight if possible.
3. Strain and reheat, adding salt to taste.