Ingredients
- 2 tablespoons powdered dehydrated mushrooms
- 1 tablespoon store-bought powdered cream
- 1 tablespoon crushed dehydrated sliced mushrooms
- 1 teaspoon powdered beef bouillon cube or Vegetable Stock Powder
- 1/2 teaspoon cornstarch
Instructions
- Make the powder from stems and trimmings rather than good caps. Grinding destroys the texture you would be paying for, and the stems carry plenty of savory flavor.
- Whisk the mushroom powder, cream powder and cornstarch together first. Cornstarch has to be separated by other dry particles or it meets the hot water as a lump and stays one.
- Crush the dried slices between your palms into flakes about the size of a fingernail. Whole slices take too long to soften in a mug and end up leathery in an otherwise finished soup.
- Fold the flakes and the bouillon in last and be gentle about it. Stirred hard they break down into more powder, and you lose the only textural interest in the bowl.
- Press the air out of a zip bag for the short term, or vacuum-seal it for a year in a pack. The cream powder is the part that spoils; its fat turns before anything else here does.
- Add a cup of boiling water, stir, and give it five minutes before you drink it. The cornstarch only thickens once it has been properly wetted and heated, and the slices need that time to stop being chewy.
Nutrition
| Per 1 oz (28 g) | Per 100 g | |
|---|---|---|
| Energy | 103 kcal | 364 kcal |
| Protein | 6.4 g | 22.7 g |
| Fat | 4.2 g | 14.8 g |
| saturated | 2.5 g | 8.7 g |
| Carbohydrate | 10.3 g | 36.3 g |
| sugars | 7 g | 24.7 g |
| Fibre | 0.8 g | 2.9 g |
| Sodium | 989 mg | 3487 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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