In a 3 to 4 quart saucepan combine the beef broth, onion, celery leaves, parsley, bay leaves, peppercorns, and basil. Bring to boiling; reduce heat. Cover and simmer 20 minutes. Strain broth; discard vegetables and seasonings. Return broth to saucepan. Cool. Cover and refrigerate the mixture till serving time. At serving time, bring broth to boiling over medium high heat. Add the pasta; cook 10 minutes or till pasta is tender. Add the mushrooms and green onions; heat through. Serve immediately.
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