Mushroom broth is a real lifesaver for people who, for whatever reason, are prohibited from meat and fish soups.

All Christians know that during Lent you can cook any first course on it: cabbage soup, borscht, pickle, any mushroom soup.

For vegetarians, this is one of the first bases for soups, it is not at all clear what they would do without such a product. These people know exactly what mushrooms smell like. A fragrant mushroom broth, for example, doesn't make much of oyster mushrooms. It is already better with champignons, but the forest mushrooms will convey the real forest flavor to the broth, and ultimately to the soup. In the first place, of course, the porcini mushroom is the king among its relatives.

But soups are also cooked on the basis of broths from chanterelles, aspen mushrooms, butter mushrooms, honey agarics, and extreme people even from russula. In a word, just not from fresh fly agarics or toadstools. Both newfangled shiitake and meitake are used.

It would seem that what is easier - washed the mushrooms properly, poured water in a saucepan, put on fire - and now the broth is ready. And this is actually the case, but you need to adhere to some rules. This, of course, is about the extraction from the wild. "Shop" mushrooms do not require special efforts in cooking: washed, cut and cooked.

Rule number 1. Clean and wash

Before you cook something from the mushrooms, they must be properly cleaned and rinsed. The volume that you brought from the forest in the basket is already reduced by about a third at this stage. Washing and processing take a lot of time, especially if it is rainy autumn in the yard, and together with the mushrooms you have collected dirt, fallen leaves, grass, sand.

Rule # 2. Soak

All this must be removed and the mushrooms must be soaked. What for? The mushroom has a porous structure. A lot of things get clogged into the pores, but you are unlikely to want to eat it. Therefore, they cleaned, cut off all excess, washed - put the mushrooms in a sufficient amount of water, they should be completely covered with liquid. Leave them for 2 hours, it is not unnecessary to change the water. Some mushrooms have their own characteristics: the milk mushrooms can be bitter, but the boletus itself is slimy.

Rule number 3. Pre-boil

So, if you are dealing with noble mushrooms - for example, porcini, boletus, aspen mushrooms, then you can start cooking them immediately after soaking. If the mushrooms are capricious, then they should be boiled over a slow boil for at least an hour, and preferably two. The liquid that forms during the cooking process is not broth yet, it must be poured out! And after that, you can dispose of the mushrooms further: you can cook broth from them, and then soup; can be fried, can be frozen, or can be dried.

Rule number 4. Cook broth

And now, in fact, we cook the mushroom broth. The mass of mushrooms depends on the purposes for which you then want to use them. On average, 200 g of dry mushrooms are taken for 2 liters of water, and 500-700 g for fresh or frozen ones. But if you are planning to prepare a luxurious puree soup, where mushrooms will be the main ingredient, then there should, of course, be more of them.

If you take dry mushrooms, then they must first be soaked and rinsed. Frozen is best defrosted, although not necessary.

When you start cooking, add the spices immediately. They go well with mushrooms:

• Onions (leek or onions), 1 large one is enough for a two-liter saucepan;
• Bay leaf, but it can interfere with mushroom flavor;
• Peppers of all kinds (black, white, red, sweet peas, paprika, chili);
• Parsley - both root and herbs;
• Celery;
• Thyme;
• Oregano;
• Tarragon;
• Caraway.

Choose the spice or spice combination that suits you. It is important that the spices are in moderation - their aroma should emphasize the forest mushroom spirit, and not interrupt it.

Rule number 5. How much to cook?

The cooking time for mushroom broth is on average 45 minutes to 1.5 hours. It depends, again, on the mushrooms. You can easily make a broth from champignons in 40 minutes. The rule is that wild mushrooms should be cooked longer. Readiness is determined by consistency and smell. When the broth is ready, it is filtered, the mushrooms are crushed so that they go further into business.

How to use mushroom broth?

Its main purpose is to become the basis of the soup! If you don't want the mushroom first course immediately, you can chill and freeze the broth.

For main courses, mushroom broth will be a good basis for side dishes: buckwheat porridge cooked in it is already great. You can make a great pasta if the spaghetti is not boiled in water, but in broth.

Mushroom broth is perfect as a base for julienne and all its varieties. In mushroom broth, you can stew meat, chicken, vegetables. As a result, all of them will acquire a unique forest aroma!

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In some families, mushroom broth is in demand more than meat broth. It turns out to be aromatic and tasty, while having negligible energy value. It can be used to cook soups, make sauces, it is used to prepare second courses. Some housewives add mushroom broth to meat or chicken broth to give them a seductive aroma. This dish is suitable for a vegetarian diet, indispensable for fasting. The ability to cook it is necessary for any housewife.

Cooking features

The technology for preparing mushroom broth is not very complex. With proper skill, the process will take less than an hour. However, it is impossible to cook a tasty and healthy mushroom broth without knowing some subtleties.

• Not all mushrooms are suitable for making broth. If they belong to the second category or are generally conditionally edible, they are not used for the broth: they will give the broth all the harmful substances, turning it into poison. The same applies to old (overgrown) mushrooms and forest gifts collected in ecologically unfavorable areas. Broth is not boiled from aspen mushrooms, but only for the reason that it turns out brown and unappetizing.
• You can cook mushroom broth not only from fresh or frozen mushrooms, but also from dried ones. The technology of cooking dishes from fresh and frozen products is about the same, but dried mushrooms need preliminary preparation. In order for them to regain their shape, they are soaked in cool water for at least an hour. After that, the mushrooms are thoroughly washed and only after that they are used to prepare the broth.
• The water in which the mushrooms were soaked should not be poured out, but it must be well filtered to prevent sand from entering the broth. To do this, you can use gauze folded in several layers. After that, the aromatic liquid is diluted with the required amount of water and used to cook the broth. This trick makes it more aromatic.
• If puree soup is cooked in broth, you can soak them not in water, but in milk. It is filtered and added to the dish at the last stage of cooking.
• The cooking time of the broth depends on the type of mushrooms and the size of the pieces into which they are cut, usually it is 25–45 minutes. Champignons cook a little faster, wild mushrooms take a little longer.
• The most useful and aromatic broth is obtained from porcini mushrooms.
• Mushroom broth can be light or dark. Light is usually made from fresh and young mushrooms, dark - from mature and dried ones. A pleasant shade can be added to the broth by using unpeeled onions or onion skins.
• When boiling mushroom broth, various roots and seasonings are used. The taste of the finished product largely depends on these ingredients. However, not too much spice should be added to the broth, so that they do not compete with the mushrooms, trying to interrupt their seductive aroma.
• If the mushrooms are pre-fried, the broth from them will turn out to be more aromatic and tasty. This is done if they plan to serve it as an independent dish.

If you serve broth instead of soup, it will not hurt to offer croutons to it, add fresh herbs to it, after finely chopping it with a knife.

A simple recipe for fresh mushroom broth

• fresh mushrooms - 0.5-1 kg (0.5 kg is enough for white mushrooms, more champignons are needed);
• water - 2 l;
• onions - 100 g;
• cloves - 2 pcs.;
• bay leaf - 1 pc .;
• allspice peas - 5 pcs.;
• salt to taste.

Cooking method:

• Wash the mushrooms, cut them into large pieces.
• Peel the onion, cut it into 4 pieces, put it over the mushrooms.
• Cover with water and put on fire.
• After the water boils, remove the foam that has appeared on the surface, reduce the intensity of the flame.
• Place a lid on the pot, but leave a gap for steam to escape. Cook for 20-30 minutes.
• Add salt and spices. Cook for another 5 minutes and remove from heat.
• Take out the onions and mushrooms. Onions are no longer required, and mushrooms can be used to prepare other dishes. If you plan to cook soup in mushroom broth, you can add them to it.
• Strain the broth.

This recipe makes mushroom broth easy. It will be a good basis for any dish in which it is recommended to include this product. However, if you want to serve the broth as a stand-alone dish, it doesn't hurt to complicate the recipe.

Delicious porcini mushroom broth

• porcini mushrooms - 1 kg;
• water - 2.5 l;
• onions - 0.25 kg;
• carrots - 100 g;
• celery root - 50 g;
• parsley root - 30 g;
• vegetable oil - how much is required;
• salt, spices - to taste.

Cooking method:

• Peel and wash the mushrooms. Set aside a few pieces (about 0.2–0.25 kg), place the rest in a saucepan, fill with 2 liters of water and place on the stove.
• Wash the bulbs, remove the husks from them, put them in a separate saucepan. Put a whole small onion there. Refill with the remaining water. Put on fire. Cook for 5-10 minutes after boiling. Strain.
• Wash and peel carrots, parsley and celery roots and cut them into small cubes or circles.
• Cut the remaining onion into large rings.
• Fry the onions, carrots and roots in vegetable oil for 5-7 minutes, pour over the broth of onion peels, simmer the same amount.
• Cut into medium-sized pieces and fry the mushrooms in a separate skillet until half cooked.
• When the water in the pan where the mushrooms are boiled boils, remove the foam. Reduce heat and simmer for 15–20 minutes.
• Add the fried mushrooms and cook for another 10-15 minutes.
• Add the contents of the second skillet. Salt, add spices. Cook for the same time.

Strain the broth, pour into bowls and serve. Add fresh herbs to each plate. You can also put the mushrooms from which the broth was cooked, unless you plan to use them for preparing another dish.

Dried mushroom broth

• dried mushrooms - 80-100 g;
• water - 2 l;
• onions - 100 g;
• carrots - 100 g;
• salt, spices - to taste.

Cooking method:

• Pour the mushrooms with cool water, leave for 2 hours.
• Drain the liquid, strain through cheesecloth. Dilute with water to make 2 liters.
• Rinse the mushrooms thoroughly under running water, put in a saucepan, fill with the prepared liquid.
• Wash and peel vegetables, place whole in a saucepan with mushrooms.
• Boil, skimming, 40 minutes after the water boils. Salt the broth 10-15 minutes before cooking, add spices.
• Discard mushrooms and vegetables in a colander. Strain the broth to rid it of spices, otherwise it will acquire a bitter taste.

This recipe for making dried mushroom broth is considered a classic.

Mushroom broth is tasty on its own, but it is more often used for making mushroom soups, sauces and dishes from vegetables, meat, poultry. It can be cooked with fresh or dried mushrooms. There are several recipes for this dish, the technology for their preparation is not exactly the same, but the basic principles of cooking mushroom broth remain general.

Mushroom broth is an excellent aromatic base used in many dishes. Soup-puree with this broth is especially tasty. For its preparation, either fresh or dried mushrooms are used. Mushroom broths are especially commonly used in vegetarian recipes.

How to make mushroom broth

Highly delicious mushroom broth obtained from fresh mushrooms. Basically, white or champignons are used for these purposes. It is prepared like this: the mushrooms are cleaned and washed thoroughly, then cut into medium pieces. After that, the mushrooms are poured with cold water. Take 1 liter of water for 200 grams of mushrooms. Boil fresh mushroom broth very quickly - it is enough for the water to boil, then the fire must be reduced and the mushrooms are left to simmer for about 30 minutes.
If you have dried mushrooms, then for one liter of water it is enough to take 100g of mushrooms. At the same time, they do not need to be cooked immediately - first, the mushrooms must be thoroughly washed, and then soaked - for about four hours. As soon as the mushrooms swell, the water in which they were located must be very carefully drained so that the sand does not leak. This water is very useful, since the mushrooms have given it all the important and valuable substances - then it will be possible to cook mushrooms in it, which, first, must be rinsed several more times. The swollen mushrooms are boiled over low heat with a tightly closed lid until soft. This will take about 30 minutes. If the water boils too much, the broth will lose its taste and aroma.
Dried mushrooms can be soaked in milk.As soon as they swell, drain the milk into a separate container, after which the mushrooms are poured with cool water and placed on the stove, making a low heat for about 20-25 minutes. At the end, add the milk drained earlier to the mushrooms and boil for about five minutes. Cool slightly and beat with a blender - you get a very tasty puree soup.
After cooking, the mushroom broth must be filtered and salted. Mushrooms can be used for other dishes or fried with onions and then poured back into the broth, plus add potatoes for a delicious soup.
remember, that the broth from young mushrooms will be light yellow, and from old mushrooms it will be dark, brownish.
Sometimes chefs practice coloring the mushroom broth in amber color. To do this, you need to separately boil the husk from several onions - you must first wash it thoroughly. Cut 1 onion and brown in vegetable oil, add two tablespoons of sugar, carrots, parsley, celery there, then add water from the husk. All this must be fried until dark and added to the broth 5 minutes until tender.

Mushroom broth: proven recipes

Mushroom soup with vegetables

Dried mushrooms must be thoroughly rinsed in warm water, then filled with water for three to four hours. After the time has elapsed, remove the mushrooms and rinse. Strain the water in which they were infused and pour over the mushrooms. Cook without salt. Peel carrots and onions, chop coarsely. Wash and peel the parsley root. Chop coarsely. Add vegetables and roots to a saucepan after the broth has boiled. Boil the mushroom broth over low heat for about 40 minutes. Strain the broth and let it brew - pour out the sediment. Rinse the mushrooms, chop thinly, or mince. Beat the vegetables with a blender, then add everything to the broth and simmer for 10 minutes.

Mushroom broth with potato dumplings

Boil the broth. Boil five potatoes in a separate bowl. Pass them through a sieve, add three yolks. Stir. Beat three whites separately, pour into the potato mass, add a pinch of salt and a few tablespoons of flour. Knead the mass thoroughly. Dip the potato mixture into the boiling broth with a teaspoon to form the dumplings.

Mushroom broth with homemade noodles

Boil the broth from fresh or dry mushrooms. Sift a glass of flour, beat in one egg and pour in water to make the dough cool enough. Roll it thinly on the table and dry it a little, then cut into strips. Boil the noodles in salted water. Cut the mushroom from the broth into strips. Mix the finished noodles with the mushrooms. Put the noodles with mushrooms in a portioned plate and pour over the broth.

How often do we cook first courses with meat broths, but sometimes it is unfair to forget about mushroom broth. A lot of delicious, healthy soups and borscht are prepared on its basis. The mushroom taste goes well with vegetables, beans, barley, lentils, resulting in a fragrant and hearty soup. Professional chefs often prefer to combine meat or chicken broth with mushrooms. Also, lovers of original recipes try to combine mushroom flavor notes with cream cheese, melted cheese is added to the mushroom broth and soups are made on this basis. To make the first dish even more piquant, spices, seasonings, chopped garlic are put in the mushroom broth.
For cooking, products of various states are used - fresh, dried, frozen, and even better, always available champignons or oyster mushrooms are suitable. Forest mushrooms, only harvested, require careful processing, the cooking process becomes a little more complicated. When using dried ones, it will also not be possible to quickly take and boil the soup, they must be soaked.
Mushroom dishes are considered difficult to digest by nutritionists. Therefore, parents have a completely natural question, is it possible for children to have mushroom broth? It is recommended to give such soups for lunch only from the age of 7-8 years. First, these should be light vegetable soups in diluted broth, for which champignons were used (it is believed that they are the most easily absorbed by the body and the least toxic). This is due to the fact that the children's digestive system is finally formed only by the age of 7-8, so if you give mushroom dishes to children earlier, poisoning of the body is possible, since the most common non-poisonous mushrooms can cause intoxication in the child's body. After feeding the kids with mushroom soup for the first time, carefully monitor the body's reaction for several days. Even if all goes well, do not feed the kids mushroom dishes more often than once every 2-3 weeks.
For those who already have adult children, we advise you to often include mushroom dishes in your diet, especially the first hot ones. And for a start, let's figure out in detail from which mushrooms and how to cook the broth correctly?

Fresh mushroom broth

If you went to the forest on weekends, brought full baskets of mushrooms, then you have a lot of work now: pickle, dry, freeze. But leave a part to immediately cook the mushroom broth from fresh mushrooms. For cooking, use better tubular specimens - white, boletus.

Taste Info Hot soups / Mushroom soup

Ingredients

• fresh mushrooms -1 kg;
• water - 2-2.5 l;
• onion - 1 piece;
• carrots - 1 piece;
• black peppercorns - 8 pieces;
• cloves - 4 pieces;
• salt - to your liking;
• bay leaf - 1-2 pieces.

How to make a delicious fresh mushroom broth

Sort fresh mushrooms, peel, rinse thoroughly. Put them in a saucepan, cover with water, put peeled onions with carrots and spices (you can add bay leaves a little later). Send to the stove, as soon as the water starts to boil, reduce heat and cook for 1-2 hours. The cooking time depends on what concentration you want to get in the end. The longer the mushrooms are boiled, the more aromatic and rich the broth turns out.
When the mushrooms are completely cooked, remove them from the pan, and strain and salt the broth itself. You can eat it right like this, with fresh chopped herbs on top.
Rinse the boiled mushrooms under running water and then use at your discretion: you can grind them with a meat grinder and prepare a sauce, or add them to a light vegetable soup with vegetables.

From dried mushrooms

In this case, dried mushrooms, boletus, flyworms are well suited.
Before boiling the broth from dried mushrooms, carefully inspect them; during storage, a bug may hang in them.

Ingredients:

• dried mushrooms - 100-150 g;
• water - 2 l;
• parsley root - 1 piece;
• salt to your liking.

Preparation:

Sort out the dried mushrooms and rinse several times in warm water (30-35 degrees will be enough); put in a bowl and cover with cold water. Leave them in this state for 3-4 hours, they should swell.


Now put the mushrooms in a colander, rinse, put in a saucepan and cover with clean water. If you need a very rich mushroom broth, then boil them in the same water in which you soaked. Put them on low heat, add parsley root after boiling. Cook for an hour. When the mushrooms are fully cooked, remove, cool and use further as you wish. Strain the broth, season with salt.

From frozen mushrooms

A broth of frozen mushrooms is always an excellent taste, speed and ease of preparation. You can freeze the mushrooms yourself for future use, or buy the same oyster mushrooms or champignons in the store.

Ingredients:

• frozen mushrooms - 500 g;
• water - 2-2.5 l;
• salt to your liking.

Preparation:

Defrost and rinse the mushrooms well, if they are large, you can cut them into smaller pieces.
Boil water, dip the mushrooms in it, salt, you can add spices to your taste. Cook for 30-40 minutes. Strain the finished broth, sprinkle it with fresh herbs when serving.

From champignons

However, in our vast country there are not mushroom places at all. And not everyone can call themselves a mushroom picker, allow themselves to walk in the forest with a basket, and then dry, freeze or cook porcini mushroom broth. And everyone wants delicious and nutritious mushroom dishes. This is where champignons come to the rescue, which you can easily go and buy at any time in every supermarket.

Ingredients:

• champignons - 1 kg;
• water - 2-2.5 l;
• carrots - 1 piece;
• onion - 1 piece;
• laurel leaves - 1-2 pieces;
• allspice peas - 4-5 pieces;
• salt to your liking.
• Preparation:

Sort out the champignons, peel, rinse thoroughly and cut if they are too large.


Put the mushrooms in a saucepan, pour clean water, send to the stove until it boils. Then reduce the heat to a minimum, put peeled carrots with an onion, peppercorns (throw the lavrushka later). Cook for 30 minutes.
Serve the champignon broth by serving bowls and garnish with fresh parsley.

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Mushroom broth dishes

If there are mushrooms in the house, the hostesses will not have to puzzle over the question of what to cook. A lot of healthy and tasty dishes can be made from mushroom broth:

• Vegetable soups, for example with young or canned green peas.
• Noodle soup.
• Add to risotto and paella.
• Mushroom puree soup.
• Simmer vegetables and legumes in this broth.
• It is also a great base for making sauces.

If you pour in a little while stewing potatoes with meat, the aroma of the finished dish will be even more pleasant and richer.

A wonderful option is how to freeze mushroom broth, for this it can be poured into plastic cups or into ice molds. After thawing, use like regular mushroom broth.
There is no better diet for those who observe church fasts. And since the calorie content of mushroom broths is only 3 kcal per 100 g, they are perfect for those who follow the figure and are on diets.

Forest fresh or dried mushrooms: porcini mushrooms, aspen mushrooms, boletus mushrooms, Polish mushroom. Industrial fresh mushrooms: white champignons, oyster mushrooms. Onion garlic. Greens: parsley, dill. Spices: bay leaf, black peppercorns.

• The broth of dried porcini mushrooms is several times more caloric than meat broth. Dried mushrooms are superior in nutritional value to meat. In addition, dried mushrooms are more easily absorbed by the body than fresh ones.

Mushroom broths have an incomparable taste and aroma. From forest mushrooms for broths, mainly porcini mushrooms, aspen mushrooms, boletus mushrooms, Polish mushroom are used.

Before cooking, the mushrooms should be well washed, peeled and cut into any pieces. Place the mushrooms in a saucepan, add water, bring to a boil and cook for 15-20 minutes with or without spices (bay leaf, peppercorns), and you can also add coarsely chopped onions and uncut greens. When the broth is ready, strain it, the mushrooms can then be used to make soup or frozen.

The more mushrooms there are in the broth, the more nutritious, tastier and more aromatic the broth will be. For the best taste of the broth, use only one type of mushroom, especially porcini mushrooms - porcini mushrooms are believed to have the best taste and are very nutritious due to their high protein content.

Dried mushroom broths are higher in calories than fresh ones. To prepare a broth from dried mushrooms, you should rinse the mushrooms and soak them in water for 4-5 hours. On the basis of the water in which the mushrooms were soaked, the broth will be prepared, so determine the amount of water yourself. Pour the mushrooms with all the water into a pot, put on fire, after boiling, reduce the heat to medium, cover and cook for 25-30 minutes at a low boil. During cooking, you can also add salt, onions, dill and parsley sprigs to the broth. Strain the broth. Greens, spices and onions are no longer useful, and we use mushrooms to make soup based on this broth, or we cook other dishes from them.

Of the industrially produced mushrooms, in the preparation of mushroom broths, of course, the first role goes to white champignons. Champignon broth has a rich mushroom taste and pleasant aroma, especially if classic spices are added to it during cooking: bay leaves, black peppercorns, herbs, as well as onions and sometimes garlic in small quantities. The mushrooms are boiled whole or cut into pieces, 10-12 minutes after boiling. Then the broth is filtered, onions, garlic, herbs and spices are no longer useful, and the mushrooms are either used in further cooking or frozen.

Instead of champignons, you can also use oyster mushrooms, which will give the broth a bright mushroom aroma and taste with sourness.