This hearty broth is perfect for a quick weeknight dinner for mushroom lovers. Handy hint: Put your mushrooms in the sun before cooking for extra vitamin D!
Around 375g or 5 large portobello mushrooms
15g dried porcini mushrooms sliced
A selection gourmet fresh mushrooms (oyster, shiitake, enoki)
1 leek, chopped
5 cloves garlic chopped
10 rashes smoked streaky bacon
6 tbsp Beef Bone Broth Hearty Original (or other flavour)
1.5 litres boiling water
2 bay leaves
5 thyme sprigs
The Wholefood Panty Himalayan salt
1 tbsp olive oil
1 tbsp The Wholefood Pantry Vegan nutritional savoury flakes (optional but awesome)
Sourdough cut into chunky cubes
Chop 6 of the bacon rashes into small chunks and place into a large cooking pot with olive oil, fry until lightly browned. Add leek, garlic, portobello, porcini and cook, stirring often until softened.
Add Beef Bone Broth Powder, vegan nutritional savoury flakes, boiling water, thyme, bay leaves, season with salt and pepper, and simmer for 30 minutes.
Cook remaining bacon rashers in a frypan until nicely browned or place between two baking trays with a layer of baking paper on top of and underneath the bacon (so it doesn't stick to the trays) and bake in the oven for 10 minutes at 200 degrees, until crispy. Set aside.
Fry sourdough in a pan with a little olive oil, salt and thyme leaves until golden and crunchy. Set aside.
Taste the broth and adjust seasoning to your liking, adding either more salt, pepper or broth powder. When your happy with the taste you can serve it in two ways: For a more rustic soup, just ladle the broth into four bowls (removing the bay leaves and thyme), or if you prefer a more refined broth, put through a strainer and serve just the liquid (without the leek etc) into bowls.
Top with gourmet mushrooms, croutons and crispy bacon rashers.
Taken from the Nutra Organics blog - Visit them here.