Mushroom broth
10 servings
60 minutes
The ideal mushroom broth consists of two components - dried mushrooms, which carry a strong, heady forest aroma, and fresh ones, which give juices and the same richness, but a slightly different quality. In this broth recipe, both options come together , which makes it very tasty. Making mushroom broth is easy, the main thing is to supply it with all the herbs and spices for greater aroma.
1
Soak dried white mushrooms in cold water for 15 minutes to remove sand. After 15 minutes, drain the water and rinse the mushrooms.
- Dried porcini mushrooms: 15 g
2
Prepare the vegetables. Wash the carrots and cut them into large pieces.
- Carrot: 2 pieces
3
Cut the celery stalks into the same pieces.
- Celery stalk: 2 pieces
4
Cut the onion in half without peeling.
- Onion: 2 heads
5
If the mushrooms are large, cut them in half or into quarters.
- Button mushrooms: 400 g
6
Put all prepared vegetables and mushrooms in a pot, add the green part of the leek, thyme, parsley, dill, whole garlic cloves, bay leaf, black and allspice.
- Leek green tops: 1 piece
- Thyme: 3 sprigs
- Parsley: 3 sprigs
- Dill: 3 sprigs
- Bay leaf: 2 pieces
- Allspice berries (whole): 5 piece
- Black peppercorns: 5 piece
- Garlic: 3 cloves
7
Fill with water and place on high heat. Bring to a boil, then reduce the heat and cook for 30-40 minutes.
- Water: 3 l
8
Strain the prepared broth through a fine sieve.
