Chanterelle Broth - A Wild Forest Essence

This chanterelle broth captures the deep, earthy aroma of the forest in a simple, elegant liquid. Made with freshly foraged chanterelles, aromatic vegetables, and herbs, it's a delicate yet flavorful base that elevates any dish it touches. Whether you're preparing a creamy risotto, a comforting soup, or a rich game sauce, this broth adds a subtle umami depth without overpowering the other ingredients. It's a wonderful way to make the most of your wild mushroom harvest — and it freezes beautifully, too.

Ingredients

• Approx. 500 g (1.1 lb) fresh chanterelle mushrooms

• 1 yellow onion, roughly chopped

• 1 carrot, sliced

• 1 celery stalk (optional), roughly chopped

• 1 garlic clove, crushed

• 1 bay leaf

• 5–7 black peppercorns

• 1 tbsp butter or oil

• 1–1.5 liters water

• Fresh herbs such as thyme, parsley stems, or rosemary (optional)

• Salt, to taste (add after simmering if you're storing the broth)

Equipment

• Enameled Cast Iron Dutch oven
• Wooden Cutting Board

Instructions

1. Clean and roughly chop the chanterelles if large. Gently brush or rinse them as needed.

2. In a large pot, sauté the chanterelles in butter or oil over medium heat until they begin to release liquid. Let the liquid evaporate slightly.

3. Add the onion, carrot, celery, and garlic. Cook together for 5–10 minutes until the vegetables start to develop some color.

4. Add the bay leaf, peppercorns, and any optional herbs.

5. Pour in enough water to cover everything. Bring to a boil.

6. Reduce the heat and simmer for about 45 minutes, covered.

7. Strain the broth through a fine-mesh sieve.
   Season with salt only if using immediately – otherwise, leave unsalted for better storage or flexible use in cooking.

8. Store in the fridge for 3–4 days or freeze in portions for longer shelf life.

Tips:

• For a deeper flavor, you can roast the mushrooms in the oven before making the broth.

• The broth can be reduced to a concentrated stock.

• Perfect as a base for mushroom risotto, chanterelle soup, or wild game sauces.

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