Rosemary broth with mushrooms

Name: rosemary broth with mushrooms
Cook time: 29 min
Total time: 29 min
Yield: 8
Ingredients: 300 g mushroom seasonal blend; 2 toe garlic; 2 el traditional olive oil; 1,5 liter tap water; 3 mushroom broth tablet; 1 el dried mushroom; 2 broken sprig of rosemary

Quick beef broth with rosemary and mushroom melange with dark baguette.

Ingredients

300 g mushroom seasonal blend
2 toe garlic
2 el traditional olive oil
1,5 liter tap water

3 mushroom broth tablet
1 el dried mushroom
2 broken sprig of rosemary

Directions

Halve the large mushrooms and finely chop the garlic. Heat the oil in a soup pan and fry the mushrooms and garlic for 2 minutes.
Add the water, the bouillon tablets, dried mushrooms and sprigs of rosemary and bring to the boil.
Let the stock for 10 minutes on low heat. Season the stock with pepper.
Remove the sprigs of rosemary and serve the stock in deep plates.