- 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 ingredients in a sandwich bag. Tuck the oil in with the bag. Mark bag “Add 2½ cups water”.
Add 1 cup of the water to cover the mushrooms. Seal bag tightly and let sit for at least 5 minutes, though 15 to 30 minutes is better. When ready drain off the remaining broth into a mug or bowl 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 the remaining water. Stir well, raise the heat and bring to a boil. Lower to low flame, cover and simmer for 5 minutes, stirring periodically.
Turn off the stove, season to taste with salt and pepper, if desired. Let cool if needed.