Fragrant mushroom broth is an excellent base for preparing a wide variety of liquid and puree soups. Most often, fresh or dried mushrooms are used to obtain broth.
It is necessary
-
- dried or fresh mushrooms;
- water;
- salt;
- pan.
Instructions
Step 1
White mushrooms or mushrooms are well suited for making broth from fresh mushrooms. Peel the mushrooms, rinse thoroughly in cool water and cut into small pieces. Then put them in a saucepan and fill with liquid at the rate of 200 grams of mushrooms per 1 liter of water. Put the saucepan on the fire and bring to a boil. Cook the mushrooms for 30 minutes. The mushroom broth is ready. You can add vegetables (potatoes, carrots, onions), cereals (pearl barley, rice) to it, or use as a base for mashed potatoes.
Step 2
For a dried mushroom broth, take 70-100 grams of mushrooms and fill them with 1 liter of cold purified water. Leave the mushrooms in the liquid for about 3-3.5 hours.
Step 3
Then bring the swollen mushrooms to a boil over low heat under a tightly closed lid. Cook them until tender (25-30 minutes). When heating and boiling, try to avoid strong boiling, which leads to the loss of specific mushroom flavor and aroma.
Step 4
Strain the finished broth, and rinse the mushrooms with cold boiled water. If the mushrooms are large enough, cut them into thin slices and fry with the onions for a few minutes in a preheated skillet. Put the strained mushroom broth on low heat and wait until it boils. Add small pieces of potatoes to the boiling liquid. After the potatoes are soft, dip the mushrooms and onions into the broth, salt it and bring to a boil.
Step 5
You can soak dried mushrooms in milk or a mixture of milk and water. After the time allotted for swelling, drain the remaining liquid into a separate bowl, and fill the mushrooms with fresh cool water. Cook them over low heat for 20-25 minutes, adding the drained milk infusion about five minutes before the end of cooking.
