Mushroom Broth
Broths • Dagestan
Description
The perfect mushroom broth consists of two components — dried mushrooms, which carry the strong, earthy spirit of the forest, and fresh mushrooms that provide juices and a similar richness but with a slightly different quality. In this broth recipe, both types are combined, making it very flavorful. Preparing mushroom broth is simple; the key is to enhance it with all the herbs and spices for added aroma.
Ingredients
- Dried Chinese mushrooms 0 oz
- Champignons 15 oz
- Carrot 2 pieces
- Onion 2 heads
- Celery stalk 2 pieces
- Green part of leeks 1 piece
- Thyme 3 sprigs
- Parsley 3 sprigs
- Dill 3 sprigs
- Bay leaf 2 pieces
- Allspice berries 5 pieces
- Green peppercorns 5 pieces
- Garlic 3 cloves
- Water 5 qt
Step-by-Step Guide
Step 1
Soak the dried porcini mushrooms in cold water for 15 minutes to remove any sand. After 15 minutes, drain the water and rinse the mushrooms.
Step 2
Prepare the vegetables. Wash the carrots and cut them into large pieces.
Step 3
Cut the celery stalks into the same sized pieces.
Step 4
Without peeling, cut the onion in half.
Step 5
If the mushrooms are large, cut them in half or into quarters.
Step 6
Combine all the prepared vegetables and mushrooms in a pot, add the green part of the leeks, thyme, parsley, dill, whole garlic cloves, bay leaf, black pepper, and allspice.
Step 7
Pour in water and place over high heat. Bring to a boil, then reduce the heat and simmer for 30–40 minutes.
Step 8
Strain the finished broth through a fine sieve.
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