Mushroom broth

Showing you how to create extraordinary feel good food with Maldon Salt.

Photography by Maldon Salt.

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In Ukraine, we would have some sort of broth pretty much every day. There is something so wholesome, especially when it involves mushrooms. One of my first food memories would be dad coming back from a long trip (probably to Germany in early 1990s!), and he would come back with massive boxes of Kinder chocolate bars and a massive bag of dried ceps he would buy on the side of the road in North-Western Ukraine. Mum would immediately make broth – so dark in colour, almost black. The earthy aroma mingling with lots of chopped fresh dill is forever imprinted in my memory. Today, I make my own version inspired by hers. This is like a beautiful canvas – you can always add other herbs you like as well as chilies or crispy ginger and garlic, brown rice or buckwheat groats instead of the noodles; bulked up with kale orchard – so good for your health and also for the soul.