More Profound Flavour & Voluminous
see also: Mushroom Broth & Dark Mushroom Stock 1
Ingredients:
100 g dried shiitake mushrooms
20 g dried porcini
4 stalks celery, including leaves
4 leek greens
4 laurel leaves
4 TB curry leaves
handful dried thyme
2 TB black peppercorns
1 tsp brown mustard seeds
1 tsp yellow mustard seeds
2 tsp dill seeds
1 tsp fennel seeds
1 shallot, chopped
16 shiitake stems*
3 portobello stems*
* reserved from previous recipes
1. wrap the porcini mushrooms in cheesecloth.
2. place all the ingredients in a size-large soup pot, fill it, cover, bring to a boil, uncover, and reduce heat, keeping at a boil.
3. reduce to half volume, should yield about 4 Litres or 20 C of broth.
4. remove the porcini in cheesecloth. Strain the remaining ingredients from the liquid, squeezing any excess moisture out of the remaining mushrooms and vegetables.
5. mince the porcini and use immediately in the soup, or another dish.
