Bouillon with Dried Forest Mushrooms

Bouillon with Dried Forest Mushrooms

A recipe for aromatic mushroom broth. This broth serves as the base for mushroom soup, sour soup, or sauce.


  • 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


  1. Wash and peel the vegetables. Char half of the onion over an open flame or on a dry pan until lightly browned.
  2. Soak the dried mushrooms (porcini or a mix of porcini and boletus) in warm water a few hours before preparing the broth.
  3. After a few hours, remove the mushrooms from the water and cut them into strips, reserving the soaking liquid.
  4. In a pot, combine water, root vegetables, onion, spices, and butter. Simmer over low heat until the vegetables are tender.
  5. Strain the prepared broth and pour it back into the pot. Add the mushrooms, the soaking liquid, and cook for about 30 minutes.

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