If, like me, you are feeling a bit under the weather, it’s hard to beat this piping hot umami pick-me-up. Yes, you read it correctly, this hearty broth doesn’t only contain mushrooms, but is also seasoned with a generous spoonful of the “black gold.”

Ingredients (for 1.5 liters)

1.5 liter water

25 g porcini

2 onions, chopped

5 stalks of celery, sliced

2 cooked red beets, chopped

1 heaped tbsp Marmite

a pinch of ground allspice

250g chestnut button mushrooms, sliced or chopped

butter (or oil)

salt

pepper

2 stock cubes of herb or vegetable stock

bunch of chives, finely chopped

• rinse the porcini and set aside
• sweat the onion and celery in a layer of butter for about 5 minutes
• add red beets, Marmite, allspice, porcini, stock cubes and 1.5 liters of water.
• Bring to the boil, lower the heat, put the lid on and leave for 30 minutes.
• Fry the mushrooms in butter and season with salt and pepper
• Strain the soup through a sieve and adjust the taste by adding more salt and pepper.
• put a spoonful of the mushrooms on your plate or in your bowl. Ladle the hot broth on top and finish off with finely chopped chives.