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Mushroom Broth ©️ Nel Brouwer-van den Bergh

Mushroom Broth

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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Course Appetizer, Dinner, Lunch, Soup, Staple ingredient, starter
Cuisine fusion
Servings 4

Ingredients
  

to make the broth

  • 2 qt water
  • 5 fresh cremini mushrooms
  • 5 fresh oyster mushrooms
  • 4 fresh shitake mushrooms
  • 3 dried shitake mushrooms
  • 1 oz dried poplar mushroom, Yanagi-Matsutake
  • 1/2 small brown onion or leek
  • 2 cloves garlic
  • 3 twigs of leave celery
  • 2 oz carrot
  • 1 small bunch of spring onions
  • 6 slices of fresh ginger
  • 1/8 of the zest (upper skin) of an orange in strips
  • 1 tbsp sea salt
  • 1/2 tsp ground pepper
  • 2 bay leaves
  • 1/2 tsp dried thyme or even better a twig of fresh thyme
  • 2 tbsp olive oil

Instructions
 

how to make the broth

  • cut the fresh mush rooms in slices, cut up the carrot and the onion in larger parts, cut the celery and the spring onions
  • take the peel of the orange (only the upper part, not the pith) and cut into strips
  • cut the ginger slices
  • collect all other ingredients, leave dried mushrooms as is
  • heat the olive oil in the pan
  • add the onion, the garlic and wait 1-2 minutes before the onion start to glaze. Then add all the cut up, fresh mushrooms
  • stir now and then and wait till the mushrooms start to soften
  • then add the water and all other ingredients and bring to a boil
  • when boiling, bring down to a simmer
  • simmer for another 1 1/4 h
  • Thereafter strain the broth and use the broth. Discard the solids

Notes

Method: simmering
Food allergy & intolerance information: none
Keyword Broth, mushroom, mushrooms, vegetable broth