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From: Bryanna (
Subject:         Re: Scotch Broth
Date: October 21, 2009 at 5:20 pm PST

In Reply to: Scotch Broth posted by Wendy on October 20, 2009 at 6:10 pm:

I must confess that I have never made Scotch broth!
But, I looked at recipes, both vegetarian and not,
and I think what may be missing from the vegetarian
ones is the rich "umami" flavor (called the "fifth
flavor" in Asia, or the "essence of deliciousness")
that meat broth provides. But, there are ways that
vegans can add umami to foods!

You might want to add umami flavor to a vegetarian
Scotch Broth by using part mushroom broth (see notes
about good mushroom bouillon at end of this post)and
a really rich-tasting vegetarian broth such as
Superior Touch "Better than Bouillon" "No Chicken
Vegan Base" or "No Beef Vegan base" (a paste),
which is really delicious.

Other ways to add rich flavor are caramelized
onions, judicious use of Marmite (British yeast
extract paste), and/or a little wine.

Here is one vegetarian recipe:

This one contains dried mushrooms:

My favorite is Star brand, which is an Italian
brand. It USED to say that it POSSIBLY contained
fish protein, but that is no longer the case--
hurray! (I didn't use it for a long time!) But now
I'm using it again.

On the (brown) box it says “Porcini Dado”, which
means “porcini bouillon”. Here is a US online

Star is distributed in the USA by Ranieri Corp., 281
Metropolitan Ave, Brooklyn, NY 11211.

Star products are distributed by Italpasta Ltd. In
Canada. (Their contact page is here:
html ) I can find the mushroom cubes in Italian
markets in Vancouver.

Star is distributed in Australia by Conga Foods Pty

This Polish-American site sells Knorr brand mushroom
bouillon cubes, which are not readily available in
stores outside of Europe, but I have tried them and
they are good.
Knorr cubes are available online in the UK here.

Here is a mushroom powder (from Pistol River, OR).
You can make a rich-tasting broth using 1 cup
vegetarian bouillon with 1/2 Tbs. of the porcini
powder mixed in!

I have read online that there is a Maggi Mushroom
Stock Powder that is used in Australia and New

Not recommended:

Harvest Sun is a US organic brand, available here
online, but I think it's too salty and not enough
mushroom flavor.

I tried Pacific Foods Organic Mushroom Broth in a
carton-- didn't like it! Strong onion smell as soon
as I opened the carton, and too much onion taste,
not enough mushroom flavor.

It's too bad the organic mushroom broths I've tried
do not make the grade in the kitchen!

WANT TO MAKE YOUR OWN? It's easy and delicious:


1 Tbs Earth Balance
1 medium onion, chopped
4 large cloves garlic, chopped
12 cups good vegetarian broth or bouillon (a tasty
one that is not too salty-- homemade or commercial)
2 oz. (2 1/2 cups) dried mushrooms-- preferable
boletus or porcini, or a wild mushroom mix (Costco
sells a mix at a very reasonable price), or shiitake

Saute the onions and garlic in the Earth Balance
over medium-high heat in a large nonstick pot until
they start to brown. Add the broth and dried
mushrooms and bring to a boil. Turn down, cover and
simmer 30 minutes.

Remove from heat and let the stock cool. Strain off
the solids.

You can freeze the mushrooms to use in other dishes.
The broth can be frozen in 2 cup or 1 cup freezer
containers, or in ice cube trays (2 tbs. per cube).
the cubes can then be stored in ziplock bags.

Yield: 11 cups

Nutrition Facts
Nutrition (per cup): 30.6 calories; 31% calories
from fat; 1.1g total fat; 0.0mg cholesterol; 12.1mg
sodium; 99.4mg potassium; 5.4g carbohydrates; 0.8g
fiber; 1.6g sugar; 4.6g net carbs; 0.7g protein; 0.5

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