Blender alert!!
Personally, I don't think home-made soups need anything added by way of stock: the intrinsic ingredients have enough flavour in themselves. However, sometimes I feel a recipe needs a touch of je ne sais quoi, and I reckon this mushroom 'stock powder' fits the bill. Unlike commercial stock powders, not only does it contain no artificial ingredients, it doesn't even have any salt. All that it is is ground up, dried mushrooms such as the Chinese ones which are available in most supermarkets.
Makes about 1 cup
Ingredients
1 pack dried mushrooms
Method:
- Remove the mushrooms from the package and shake the residue into a blender cup.
- Break or cut the larger pieces of mushrooms down to around 2 cm/1 in, so that the blender can more readily cope with them.
- Add all the mushrooms into the cup and grind them until they are a coarse powder.
- Put into a clean jar and keep in a dark place.
Notes:
- I always use 'white' mushrooms for this 'stock powder', rather than a pack of mixed mushrooms. That way they don't darken the sauce, soup, or whatever you're adding them to.
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