- 1 cup crumbled dried mushrooms
- 1 Tbsp flour
- 2 tsp low sodium bouillon (beef or vegetable)
- ½ tsp dried lemon zest
- ½ tsp dried parsley
- ¼ tsp dried garlic
- 1 Tbsp olive oil or 1 packet
At home pack the dry mushrooms in a zip-top sandwich bag, and the remaining ingredients in a sandwich bag. Tuck the oil in with the bag.
Add 1 cup of the water to cover the mushrooms in its bag. Seal bag tightly and let sit for 30 minutes. When ready drain off the remaining broth into a mug, bowl or another clean bag, and set aside.
Heat the oil in your pot over a low flame, add in the mushrooms and cook for a minute or so, constantly stirring. Add in the flour mixture and stir till combined.
Add in the mushroom broth and stir till smooth. To that add in 1½ cups more water. Stir well, raise the heat and bring to a boil. Lower to low flame, and simmer for 5 minutes, stirring periodically.
Turn off the stove, season to taste with salt and pepper, if desired. Let cool if needed.