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)
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
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.