VEGGIE BROTH

DRIED MUSHROOMS (PORCINI OR OTHER VARIETIES)

 

 

ROUGHLY CHOPPED SEASONAL VEGGIES OF YOUR CHOICE: CELERY, CARROTS, BEETROOT, ONION AND GARLIC

 

 

SALT TO TASTE

 

 

OPTIONAL: SEAWEED (SUCH AS KELP OR KOMBU)

 

 

WATER

 

 
IMG_4460.jpg

In a separate bowl, rehydrate the dried mushrooms in boiling water, set aside.

Heat olive oil in a large pot and add preferred vegetables. Cook over high heat for several minutes, stirring occasionally.

Season with salt to taste.

Add the rehydrated mushrooms,their steeping liquid, plus an additional 2 litres of water.

Add seaweed if using.

Bring to a simmer and cook over low heat for 2 hours.

Add your herbs in the last hour of simmering.

Strain broth and allow to cool.

Store in the fridge for about a week or freeze for a few months

TIPS

Use your broth, tonic or powder in soups, risotto, stews, pasta sauces or curries. You can braise with it, add it to stir-fries, or even use it to cook potatoes or rice.

Annalise Drok