A fragrant and tasty mushroom broth is an excellent base for soups and a variety of sauces. The best broth is usually obtained from white mushrooms, but others are also quite suitable. Just be sure to remember that for the preparation of broths never use the boletus, because they give the dish a rich dark color.
Mushroom broth from fresh mushrooms
Ingredients:
- carrots - 1 piece;
- water - 2 l;
- champignons - 1 kg;
- laurel leaf - 1 piece;
- bulb - 1 piece;
- cloves - 2 pcs .;
- salt, bell pepper.
Preparation
The recipe for mushroom broth is very simple: mushrooms are sorted, processed and thoroughly washed. Then put them in a saucepan, pour clean water, add peeled whole onions, carrots and put to taste spices. We are waiting for everything to boil, reduce fire and cook for 20-50 minutes, depending on what kind of richness you want to get broth. Remember that the longer it is brewed, the more aromatic and rich it is. After the end of cooking, gently take the mushrooms out of the broth, rinse them with cold water, finely shred, or pass through the meat grinder. The resulting mass is not thrown away, but is used in making soups or sauces. Ready mushroom broth from champignons filtered several times and podsalivaem.
Mushroom broth from dried mushrooms
Ingredients:
- Dried mushrooms - 50 g;
- bulb - 1 piece;
- carrots - 2 pieces;
- water - 2 l;
- parsley root - 1 pc.
Preparation
Let's consider one more simple variant how to prepare a mushroom broth. We take dried mushrooms, carefully wash them in warm water, transfer them to a bowl, pour cold water and leave for swelling for about 3-4 hours. After that, carefully remove them, discard them in a colander, rinse, pour filtered water and cook without adding salt with an open lid on a weak fire.
The finished broth is drained, we give it how to stand, we filter, and the precipitate is poured out. Welded mushrooms washed well with cold boiled water, thinly shredded, or twisted through a meat grinder. Then put them in the soup for 10-15 minutes before the end of cooking. Without pre-soaking the mushrooms, cook the broth on a weak fire for 2-2.5 hours, and put the roots and onions about 1.5 hours after boiling.
An excellent basis for soups is also meat and vegetable broth , the recipes of which are on our website.