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Broth with mushrooms and onions

Mushroom and Onion Broth

Dishes made with mushroom broth are a great way to add variety to meatless, Lenten meals! Keeping a fast without meat or dairy is no easy task, and mushroom dishes have long been the go-to for anyone observing one. To liven up my meatless cooking, I like to stir mushroom broth into whatever I'm making. There are plenty of ways to simmer up a rich, fragrant, appetizing mushroom broth.

mirosira

Recipe author

Composition / ingredients

Servings:

Dried mushrooms

100

Water

Onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 2 g

Fats 25 % 1 g

Carbohydrates 25 % 1 g

23 kcal

GI: 100 / 0 / 0

Cooking method

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Here's one way to do it: take any dried mushrooms — porcini are best, of course. Rinse them under running water to wash away any grit. Cover them with water, set the pot over the heat, and add one onion cut in half. Simmer for about 2.5 hours. Strain the finished broth. Rinse the cooked mushrooms in cold water, cut them into small pieces, and add them to all sorts of dishes — for example, a mushroom soup made with this very broth. This mushroom broth is also the base for plenty of other dishes, both meatless and everyday. Its taste and aroma always take me back to childhood!