Mushroom Broth from Soup: A Way of Life by Barbara Kafka
To make this base into a soup, add 1 tablespoon salt. It is also nice with Mushroom Dumplings and some chopped tarragon or dill. Use instead of water in Mushroom Barley Soup and Winter Mushroom Soup.
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Cooking tools:
- Food processor
- Stockpot
- Stove
- Spatula
- Fine-mesh sieve
- Cheesecloth
Ingredients
- ½ ounce (15 g) dried porcini mushrooms (cèpes)
- 1 ounce (30 g) dried shiitake mushrooms
- 12 cups (3 l) water
- 1½ pounds (675 g) white mushrooms, broken into large chunks
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