Mushroom Broth
By Executive Chef / Owner Jone Kane - Kane's Restaurant, Grass Valley, California

Made with:
Bonewerks CulinArte' Roasted Glace de Poulet

Ingredients:
3 cups Roasted Glace de Poulet
2 cups Water
T T Salt and Pepper

Procedure:
1. Heat 3 cups of CulinArte Roasted Glace de Poulet in pan, and add 2 cups of water.

2. Salt and pepper to taste.

Your liquid is now ready to complete the recipe for Mushroom Broth.

Other Great Related Links:
Cooking with Wild Mushrooms

Executive Chef John Kane Bio

Bonewerks CulinArte'

Lundberg Family Farms