Once you're made this broth, you can simply heat it and add any precooked ingredients you like: ravioli or tortellini, cooked dried beans, roasted or steamed root vegetables, or shredded pork or chicken. In spring, steamed baby turnips, carrots, beets, potatoes, and parsnips are particularly lovely along with a few tablespoons chopped fresh herbs, like flat-leaf parsley, chives, or chervil. Since all of these elements can be kept on hand almost indefinitely, once you've gotten your supplies you can make this broth at a moment's notice.
Makes 1 quart
• 1 ounce dried porcini mushroom (about 1 cup)
• 6 cups hot tap water
• 1½ teaspoons unsalted butter
• ½ teaspoons neutral vegetable oil
• ½ cup coarsely chopped shallots (about 4)
• 1 garlic clove, crushed
• ½ cup Sercial or Rainwater Madeira wine
• 1 bay leaf
• 1 tablespoon sweet white (shiro) miso paste
• 1 tablespoon red (aka) miso paste
Place the dried mushrooms in a large bowl and cover with the hot water. Set aside to steep 20 minutes. In a large heavy saucepan, heat butter over moderate heat until it becomes amber-colored and smells like roasted nuts. Add the oil, shallot and garlic. Cover and cook over low heat, stirring frequently, until the shallots are translucent and golden brown, about five minutes.