Ingredients

1 pound sliced mushrooms

1 ounce dried mushrooms, porcini or shittake

8 cups Chicken Stock (see page 228)

4 tablespoons chopped fresh Italian parsley

1 stalk celery

1 carrot

1 leek (white part only)

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram

4 whole garlic cloves, peeled

1/2 cup Tomato Sauce (see page 225)

1 cup dry Marsala wine

Enhanced Chicken Stock

Brodo Tinto

Makes 6 to 9 Cups

Printable Version

Place all the ingredients in a large stockpot and bring to a boil. Simmer, with the lid ajar, for 2 hours. Strain the stock and discard the vegetables. Return the liquid to the pot and simmer for 40 minutes longer.

Transfer to a bowl and refrigerate for up to 4 days, until ready to use of freeze for up to 1 month.