Mushroom broth is the basis for first courses and sauces. For its preparation, light types of mushrooms are recommended: ceps, butterfish, champignons. Forest boletus and boletus tans will color the water in an unpleasant dark color. Fresh, dried or frozen mushrooms are used for the broth.

What is useful mushroom broth

In a decoction of natural mushrooms, there are almost all amino acids, useful trace elements, antioxidants, B vitamins, a little A and C, and a lot of protein. What good does such a decoction give to the body?

  • Cleans it, removes all toxins, harmful substances.
  • Prevents the development of viral infections.
  • Improves brain function.
  • Prevents oncology, cardiovascular diseases.
  • Strengthens the walls of blood vessels.
  • Improves the condition and appearance of hair, nails, skin.

The broth contains only 3 calories per 100 g and is therefore used in many diets.

It is useful during the period of illness when the body is weakened. Usually, a person in this condition has no appetite, and it is not difficult to drink the healing fluid.

To make a really healthy broth, it is recommended to boil the mushrooms for at least three minutes and drain this water. They tend to absorb harmful substances, and also accumulate salts of heavy metals. In the first water, they simply boil out.

Fresh mushroom broth

Components for cooking:

  • 0.3 kg of porcini mushrooms;
  • 1 onion;
  • 5 potatoes;
  • 2 tablespoons butter;
  • salt and herbs to taste;
  • 2 liters of water.

How to cook mushroom broth from fresh mushrooms:

  1. Boil the mushrooms as a whole. Then chop coarsely and send to the pan. Leave the broth.
  2. Fry forest products for 10 minutes. At this time, chop the onion. Add it and butter to the pan. Quench food a quarter of an hour.
  3. Bring the broth to a boil.Grind the potatoes into cubes and send to the pan.
  4. When the potatoes become soft, add the roast with mushrooms. Make the fire smaller and leave for 10 minutes.
  5. At the end, salt the soup, garnish with herbs and serve.

Fresh mushrooms produce the most rich, tasty, saturated broth.

From dried mushrooms

What you need for the dish:

  • 40 g of any dried mushrooms;
  • 1.5 liters of water;
  • a teaspoon of salt.

Step-by-step instructions for cooking:

  1. Put the mushrooms in a pan and add water. Leave at least for a couple of hours, but better at night.
  2. When the mushrooms swell, send a container with them to the stove. Boil the broth, removing the foam with a spoon all the time. With medium heating, the process will take 40 minutes.
  3. Pour salt into the aromatic liquid, stir it and leave for a minute. Ready to filter the broth.

Mushrooms can be used separately for cooking other dishes. A broth of them is good to use alone and to use as a basis for first courses.

Tip: mushroom broth without adding extra ingredients can be used as a sauce for main dishes, meatballs, meat. To do this, it is thickened with flour. For a particularly delicate taste, add sour cream or cream.

Cooking from champignons

Required Products:

  • 20 champignons;
  • one carrot and one onion;
  • two potatoes;
  • black pepper and salt - half a teaspoon.

Champignon broth recipe:

  1. Rinse mushrooms under water, cut into medium slices. Peel and chop the potatoes.
  2. Fill the pan with water and bring it to a boil. The amount of liquid depends on the desired consistency of the dish.
  3. Heat the pan and send some vegetable oil there. Add mushrooms, fry for 5 minutes over moderate heat. Stir all the time.
  4. When the water in the pan boils, toss potatoes into it. After 20 minutes, attach and mushrooms.
  5. Grind carrots on a grater, and finely chop the onion. Sauté the vegetables in the oil left after the mushrooms for a couple of minutes.
  6. Throw them into the broth and cook the products together until the potatoes are ready. Season the soup a minute before cooking.
  7. Infuse the broth for a quarter of an hour and serve. Garnish with greens if desired.

Important: mushrooms are always cut in large or medium pieces. During processing, they boil, become smaller. In addition, large pieces are easier to work with.

Mushroom broth with potatoes and bulgur

Ingredients for the recipe:

  • 100 g of oyster mushrooms and porcini mushrooms;
  • 100 g of potatoes;
  • 100 g leek;
  • 60 g of bulgur groats;
  • 1.5 liters of vegetable stock;
  • pepper and salt;
  • 10 g of parsley.

Vegetables for the broth:

  • 1.7 liters of water (some absorbed into vegetables);
  • 1 carrot and small onion;
  • 2 garlic cloves;
  • 3-4 peas of black pepper;
  • 1 celery stalk;
  • some greens (parsley or dill);
  • Bay leaf;
  • salt.

How to make mushroom broth with potatoes and bulgur:

  1. First prepare the vegetable broth. Cut vegetables into large pieces, just chop the onion in half. Leave the garlic as a whole.
  2. Put prepared foods in a pan and pour cold water. Put the dishes on maximum heat and wait for boiling.
  3. Reduce heat a little, toss pepper, bay leaf and a little salt. Cook until carrots are tender.
  4. Strain and use as directed. If there is no desire to filter the broth, it should be carefully typed with a ladle.
  5. Peel and cut the mushrooms. Pour oil into a thick-walled pan and heat it. Fry mushrooms in it.
  6. Pour them with pre-cooked vegetable broth and bring to a boil.
  7. At this time, chop the potatoes and onions, throw them into the broth and boil again.
  8. Pour bulgur and cook until potatoes and cereals are cooked.
  9. Add pepper and salt. Cut the parsley and toss it in the soup at the end of its preparation.

Bulgur - groats from processed and crushed wheat, popular in the Caucasus, the Middle East, Pakistan and the south of Russia. This product perfectly complements dishes with mushrooms.

From frozen mushrooms

What to cook the dish from:

  • 0.3 kg of mushrooms;
  • 3 potatoes;
  • one onion and one carrot;
  • 3 bay leaves;
  • 30 g of flour;
  • 3 tablespoons vegetable oil;
  • optionally sour cream, dill;
  • salt and pepper.

We prepare mushroom broth with frozen ingredients as follows:

  1. Mushrooms do not defrost. Heat a frying pan with oil and place them there. Cook until golden.
  2. Add flour and simmer over medium heat for a couple of minutes.
  3. Peel potatoes, chop into small cubes. Send to the pan, pour water and put on the stove.
  4. Boil and add salt. Then toss in the broth lavrushka and mushrooms.
  5. Peel the carrots and onions, finely chop or pass through the grater. Fry vegetables in a skillet in mushroom oil.
  6. Season the frying with salt and pepper, toss into the broth. Cook a quarter of an hour.
  7. Before serving, decorate each plate with ready-made soup with dill. Serve with sour cream to the table.

It is for the broth that frozen mushrooms should be used only as a last resort. It will not turn out so tasty as from fresh or dried forest gifts.

How to lighten mushroom broth

The longer the broth is cooked, the stronger and richer the dark color, which not everyone likes. How to make mushroom broth lighter?

  • If you cook soup based on dried mushrooms, you can drain the water after soaking them and cook the dish in another. This will make the broth a little lighter.
  • Adding cream or sour cream will also lighten the soup slightly.
  • You can cook mushroom broth twice. The first water is drained and used for other dishes, and the mushrooms are fried with vegetables and thrown into clean cold water.
  • Another way is to fry the carrots with onions well. Carrots will make the broth color bright and golden, and onions will lighten it.
  • If you need a broth for cheese soup, then processed cheese will lighten it even better than sour cream and cream.

It is interesting:dried mushroom soup recipe

Cooking mushroom broth is not difficult. If you follow all the recommendations, it will turn out delicious and rich.

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