Summary

Ingredients

• 200 g mushrooms
• 250 g carrot (s)
• 200 g onion (s)
• 200 g shallot (s)
• 150 g leeks
• 150 g celery
• 250 g fennel
• 100 g celeriac
• 4 liters water
• 6 stalks lemongrass
• 1 chilli pepper (s), fresh, red
• 50 g iner root
• 50 g arlic
• 10 g timut pepper
• 20 ml olive oil
• 2 stalks Thai basil
• 2 stalks coriander
• 6 kaffir lime leaves
• 2 star anise
• 2 tablespoon sea salt, coarse

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Instructions

1. Clean the mushrooms and cut in half. Peel, clean and slice the carrots, onions and shallots. Peel and roughly chop the leek, celery, fennel and celeriac. Wash lemongrass gel, shake dry, remove the outer, hard green leaves and cut in half lengthways. Core the chillies, peel and roughly chop the ginger and garlic, roughly press down the peppercorns.
2. In a large saucepan, heat the oil over high heat, add the prepared ingredients and fry for 5 minutes. Pour in the water and bring to the boil once. Reduce the heat and let everything simmer gently for 90 minutes without the lid.
3. Then lift all solid parts out of the bouillon with a slotted spoon. Let the bouillon rest until the dirt has settled on the bottom. To clarify, take the broth out of the pot with a ladle and strain it through a fine sieve or cloth. Leave the very last remainder in the pot with the suspended matter. Store the broth in a cool place.
4. The recipe can also be found here on my blog:
5. https://www.vegan-cooking-with-thalija.de/bruehe