20gramsdried lactarius volemus or similar milkcapssuch as Lactarius hygrophoroides
The skin of a small yellow onion
1small clove of garlicwith skin
½inchpiece of gingerthinly sliced
¼cupof chopped leek or scallion greens
1four inch rib of celery
5cupsof water
1teaspoonkosher saltplus more to taste
Instructions
Very lightly toast the Lactarius, (or dehydrate at a high temperature) then combine with the remaining ingredients, cover, bring to a simmer, and cook for 30-45 minutes.
Add the salt, stir to dissolve, taste and adjust as needed until it tastes good to you, cool to room temperature, strain and refrigerate.
If your mushrooms were in attractive pieces, you can reserve them and add to the broth as a garnish.
Notes
Mushrooms to use
I used voluminous milk caps here, but many different lactarius can work. Saffron milk caps are a great choice.