A recipe for aromatic mushroom broth. This broth serves as the base for mushroom soup, sour soup, or sauce.
Ingredients
- Dried mushrooms – 300 grams
- Root vegetables (carrots, parsley root, celery root) – 1 bunch
- Onion – 1/2 piece
- Garlic – 2 cloves
- Butter – 2 tablespoons
- Water – 2 liters
- Whole black peppercorns – 5 grains
- Dried bay leaves – 2 pieces
- Iodized sea salt – 1/2 tablespoon
- Dried thyme – 1 teaspoon
Preparation
- Wash and peel the vegetables. Char half of the onion over an open flame or on a dry pan until lightly browned.
- Soak the dried mushrooms (porcini or a mix of porcini and boletus) in warm water a few hours before preparing the broth.
- After a few hours, remove the mushrooms from the water and cut them into strips, reserving the soaking liquid.
- In a pot, combine water, root vegetables, onion, spices, and butter. Simmer over low heat until the vegetables are tender.
- Strain the prepared broth and pour it back into the pot. Add the mushrooms, the soaking liquid, and cook for about 30 minutes.
