Mushroom broth
A source of antioxidants and vitamins, mushroom broth supports the immune system and improves digestion. Its rich flavor and aroma make it ideal for warming dishes in cold weather.
Mushroom broth is a fragrant base for soups, sauces, stews, and hot dishes. Vegetables and mushrooms impart flavor to the broth, which is then strained, resulting in a light and low-carb final drink.
Chop the mushrooms (400 g), celery (200 g), leek (200 g), carrot (200 g), and garlic (15 g) coarsely.
Place the vegetables and mushrooms in a pot, add water (3 L), salt (12 g), and a small sprig of thyme. Bring to a boil.
Cook over medium heat for 40-50 minutes, avoiding a vigorous boil. Skim off any foam as necessary.
Cool the broth and strain it through a sieve. Use immediately or freeze in portions. The broth can be stored in the refrigerator for up to 5 days and in the freezer for up to 3 months.
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