Time for a trip to Italy…
…because I’m almost out of porcini bullion. Good reason, no?
I’m not usually big on pre-packaged food, but one area where I tend to get lazy is broth. When I lived in Italy I fell in love with these porcini mushroom flavored bullion cubes which are available all over the place there (but, to the best of my knowledge, nowhere else). They are a super shortcut to making a variety of dishes extra tasty (assuming you like porcini mushroom flavor, which I most certainly do).
I stocked up on my last trip, but now I’m down to my last package. I guess I know where I’m going on my next vacation (as if I needed an excuse).
Do you use bullion cubes, or do you make broth from scratch?
9 times out of 10, I go with bullion…
I very rarely make my own broth. I like to but just don’t have the time with a toddler running around getting into everything. My favorite bullion is gallina Blanca mushroom stock which is imported from Russia. Luckily I can buy it online or in our local Russia grocery so I don’t have to stock up when we go visit our family in Russia.
I’m do both, at work I’ll make it from scratch because I have everything I need to make a good stock. When I’m home I cheat a little, sometimes I use onion soup mix. In the past I made a great mushroom stock for soup (creole portabella) , I put some in the freezer, some in ice cube trays.
I want to go to Italy with you!
Michael has made his own broth, but I usually use the canned or cardboarded stuff with lower sodium.
Both. I mostly use instant broth for seitan recipes and the like, and homemade broth for soups and such. I’m responding though because I recently became aware of the existence of porcini powder, though I have yet to buy any. I know they sell it as Surfas here in L.A.
I use Rapunzel cubes to make broth or in any recipe that requires bouillon. They are vegan and come in with and without added salt, regular and with herbs. I’ve never felt the need to purchase the added salt (and added sodium) because the regulars are so delicious.