If you peel carrots, potatoes, or celery and then throw the scraps in the trash, you're wasting gold.
These "waste" are the key to a soup that will make you believe you learned from Michelin-starred chefs.
The genius is simple: fried peels, roots and even tops create a broth with a depth of flavor that money can't buy.
But there is one trick: to reveal the full potential, add dried mushrooms to the vegetable peelings.
Yes, the same ones that have been gathering dust in the closet for years “just in case.”
A handful of porcini or shiitake mushrooms, ground into powder, transforms the clear broth into a rich, smoky elixir. Rather than overpowering the vegetables, the mushrooms enhance their sweetness and earthiness.
Just fry the peel with onion, pour in water, add mushroom powder and cook for 40 minutes. Strain - and the basic soup will become the basis for a culinary legend.
Guests will swear you added truffle oil or meat broth, and you can simply smile and say, "It's a family secret."
...By the way, if you don't have dried mushrooms, don't despair. A couple of anchovies, ground into a paste, will give the same effect.
And try adding a teaspoon of soy sauce to the broth. Yes, it sounds crazy, but its fermented saltiness works as an enhancer, just like in expensive restaurant dishes.
Just don't overdo it: half a spoon is enough for a saucepan.
And don't rush to pour out the remaining broth! Freeze it in ice cube trays - then take out a cube, throw it into a stew or sauce, and the dish will sparkle with new colors.
