Dried Porcini Broth

This is one of my favorite answers to the need for a quick and easy broth to use as a base for delicate soups including the herb soup. Its only drawback is that dried porcini can be expensive; it pays to shop around. They keep indefinitely, though, and I always make sure to have some on hand. This broth also freezes well. This recipe is made with a little chopped Italian ham, but if you don’t eat meat or don’t have any, just leave it out.