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Mushroom Broth

Mushroom broth

Recipes created by Olia Hercules for Maldon Salt, part of the ‘Feel Good Food’ series running on Maldon Salt social media.

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

Photography by Maldon Salt.

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.

Mushroom Broth


50 g dried mushrooms

2 onions

2 tbsp olive oil

1 large carrot, grated on the rough side of the grater

100 g kale or other dark green leaves, finely chopped

200 g buckwheat noodles

15 g vegan butter

2 garlic cloves, finely chopped

A handful of fresh mushrooms

Lots of fresh dill and parsley, finely chopped



Put the mushrooms into a bowl and cover with 500 ml of hot water, cover with a plate and leave for at least 20 minutes.


Meanwhile, peel and dice one of the onions. Heat the oil in a heavy-based pan and sweat the onions over a medium-low heat until soft and translucent. Add the carrot and sweat some more until starting to caramelise gently. Add the chopped kale and cook for about 3-5 minutes.


When the mushrooms look plump, pick them out with a slotted spoon and carefully pour the liquid into the pot with the onion and carrot, making sure to leave any grit behind. Add the rehydrated mushrooms in too, add a litre of water and one whole, peeled onion. Bring to a simmer and cook for about 20 minutes.


I cook the noodles separately, according to the packet instructions and toss them in a tiny bit of oil once they are drained.


Sometimes, I also fry some mushrooms in butter – to use as a topping. I roughly chop the garlic and then crush using Maldon salt and the side of a knife. Then I simply heat the butter and add the mushrooms, cook until nice and brown, then stir through the crushed garlic and cook for a minute.


To serve put some noodles into a bowl and top with the broth, scatter some fried garlicky mushrooms on top and finish with the herbs.


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JVS: Jewish - Vegan - Sustainable
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