The secret to a quick vegetarian broth
Making broth sounds like a time-consuming chore that you obviously have no desire to tackle. A shame, because homemade is (almost) always tastier. At least when it comes to broth. Looking for a vegetarian flavor booster that makes every soup, stew or sauce better? Buy dried mushrooms.
I always have dried mushrooms at home. Usually shiitake, but you can find them in all shapes and sizes. Chanterelles, porcini or a mix—stock up on whatever you like. They keep forever and are the perfect way to quickly give your dishes umami. To use the mushrooms, pour boiling water over them and let them soak for about half an hour. Absolutely do not throw this water away: it is your super-quick broth.
What to use it in?
Are you making mushroom ragout, risotto or a stew? Forget the standard stock cubes and add the mushroom water instead. If you’re a true mushroom fan, simply season the liquid with salt, add cooked noodles and vegetables, and you have a quick soup. Oh, and don’t forget to add those soaked mushrooms to the soup or risotto either.
Pimp it up
If you feel like adding extra flavor, make a quick vegetable broth from whatever vegetables you still have in the fridge while the mushrooms are soaking. Celery, carrot, cabbage, green beans—it doesn’t matter. If you have an onion left over, you can add that too. Put everything in a pan with water and let it simmer for half an hour, combine the two broths, season with salt, and you have a delicious vegetable broth. Or pour a splash of mushroom water into your beef broth for extra umami. No longer vegetarian, but very tasty.
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