Composition / ingredients
Step-by-step cooking
Step 1:
How to cook mushroom broth? Prepare the products. Mushrooms can be any, at the end of the recipe it is described in detail how to choose them. I used champignons. Clean them of dirt and debris, and then wash them.
Step 2:
Cut the champignons into small slices. If your broth does not go as an independent dish, you can not cut the mushrooms.
Step 3:
Put a pot of water on the gas. Prepare the vegetables. Wash, peel and slice the carrots as you like. I cut it into circles.
Step 4:
Peel the onion and also cut it arbitrarily. I chose to cut into half rings.
Step 5:
Wash the celery stalks and cut into small pieces. Keep in mind that celery has a bright taste and not everyone likes it. Add it in small amounts or exclude it altogether.
Step 6:
Throw the prepared mushrooms into boiling water.
Step 7:
Wait until the water boils along with the mushrooms, and put the vegetables in the pan. Cook the broth for 10-15 minutes.
Step 8:
5 minutes before the end of cooking, add bay leaf, pepper peas and salt to taste to the saucepan. Wash the greens, dry them and chop them finely.
Step 9:
Next use the mushroom broth as outlined. Since it was an independent dish for me, I didn't take anything out of the plate except onions and decorated the broth with herbs and boiled egg.
Step 10:
And if you only need broth, strain it, use mushrooms and everything else at your discretion.
You need to know that not all types of mushrooms are suitable for making mushroom broth. For example, forest gifts of the second category or conditionally edible, which can give the broth only all the bad, old or collected in environmentally unfavorable places. Cooks also try to avoid aspen trees, but because of the unappetizing color.
Broth is cooked from both fresh and frozen, dried mushrooms. Moreover, the latter, which need preliminary preparation, make the broth super tasty and fragrant.
Remember that champignons cook very quickly, and forest ones last longer. It depends not only on the variety of mushrooms, but also the size of the pieces.
The most delicious, healthy and fragrant is porcini mushroom broth.
The color of the broth can be different — from light (fresh young mushrooms) to dark (ripe or dried).
If you have a light broth, make it golden by adding onion husks or the whole unpeeled onion.
When making mushroom broth, don't be afraid to add roots and seasonings, but without much fanaticism.
From fried mushrooms, the broth turns out even tastier and more fragrant. This is relevant if you are going to serve it as an independent dish.
The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup or what concentration you want to make the broth: the less water, the more saturated the broth.
Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Celery stalk - 12 kcal/100g
