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Mushroom broth

Mushroom broth

Light, simple, appetizing, and low-cal! Mushroom broth is wonderfully fragrant, tasty, and light. It's quick and easy to make. You can turn it into a soup, or use it as a base for all sorts of sauces, dressings, and main dishes.

wella

Recipe author

Composition / ingredients

Servings:

Button mushrooms

250

Water

1.5

Onion

Carrots

Celery stalk

Bay leaf

Peppercorns

Salt

Chicken eggs

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 1 g

Fats 0 % 0 g

Carbohydrates 50 % 1 g

9 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make mushroom broth? Gather your ingredients. The mushrooms can be any kind — there's a detailed note on choosing them at the end of the recipe. I used button mushrooms. Clean off any dirt and debris, then wash them.
Step 2:

Cut the mushrooms into small slices. If the broth isn't going to be a dish on its own, you don't have to slice the mushrooms.
Step 3:

Set a pot of water on the stove. Prep the vegetables. Wash, peel, and slice the carrot however you like. I cut mine into rounds.
Step 4:

Peel the onion and cut it up however you like too. I went with half-rings.
Step 5:

Wash the celery stalks and cut them into small pieces. Keep in mind that celery has a strong flavor that not everyone likes — add it sparingly, or leave it out entirely.
Step 6:

Drop the prepped mushrooms into the boiling water.
Step 7:

Wait for the water to return to a boil with the mushrooms in it, then add the vegetables to the pot. Cook the broth for 10–15 minutes.
Step 8:

About 5 minutes before it's done, add the bay leaf, peppercorns, and salt to taste to the pot. Wash the herbs, dry them, and chop them finely.
Step 9:

Then use the mushroom broth however you planned. Since mine was a dish on its own, I took nothing but the onion out of the bowl and garnished the broth with herbs and a boiled egg.
Step 10:

And if you just need the broth, strain it and use the mushrooms and everything else however you like.

Bear in mind that not every kind of mushroom is suited to broth — for example, second-category or conditionally edible woodland mushrooms, which can give the broth nothing but off flavors, or ones that are old or gathered in polluted areas. Cooks tend to avoid red-capped boletes too, but on account of their unappetizing color. You can make broth from fresh, frozen, or dried mushrooms — and the dried ones, which need some prep, make a wonderfully tasty, fragrant broth. Remember that button mushrooms cook very fast while woodland ones take longer; that depends not only on the type but also on the size of the pieces. The most delicious, healthy, and fragrant broth is made from porcini. The broth's color can vary — from pale (fresh young mushrooms) to dark (mature or dried ones). If yours is pale, give it a golden tint by adding onion skins or a whole unpeeled onion. When making mushroom broth, don't be afraid to add root vegetables and seasonings, but don't overdo it. Mushrooms that have been pan-fried first make an even tastier, more aromatic broth — worth doing if you plan to serve it as a dish on its own.
You can decrease or increase the amount of water given in the recipe to suit yourself, depending on whether you want a thicker or thinner soup or how concentrated you want the broth — the less water, the richer the broth.
Instead of fresh, you can use frozen or dried mushrooms (you'll need 5–6 times less of the dried ones than the fresh). Frozen mushrooms can be thawed however is convenient (in the microwave on the right setting, say — check your appliance's manual) and drained. Or, if the amount of liquid in the recipe doesn't matter much, use them without thawing. Dried mushrooms should be washed well, since they aren't washed before drying, and then soaked in cold water for at least 2–3 hours.
For cooking, it's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an off, characteristic flavor.