I have a question about the recipe "Creamy Mushroom Soup" from MrsWheelbarrow. Is the liquid from re-hydrating porcini mushrooms too strong to use as broth? What about beef bone broth or even a combination?
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Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
Any stock/broth will do, but I think beef might be too strong for the woodsy mushroom flavor. Porcini broth is great because it just doubles down on the fungi flavor! (I've made it with chicken, but developed this recipe to serve my vegetarian husband.)
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