Wild Mushroom Soup Base

Ingredients: Soybean oil, frozen pumpkin purée, brewed vinegar, pickled chili pepper, garlic & ginger, savory yeast extract

Most mushroom soup products on the market are thin. You dilute them and what you get is mild and flat. This wild mushroom soup base is built from Agaricus blazei mushrooms, which is why the broth comes out with actual body and a savory depth. fully plant-based, no animal stock anywhere in it. Works for vegetarian menus without you having to modify anything.

 

• Hot pot - Dilute it with water, boil, and serve. Holds up as a wild mushroom hot pot soup base through a full service session without the flavor dropping off.
• Noodle soup - Deep enough on its own as a broth that you don't need to layer it after. Good for noodle concepts that want a serious mushroom option.
• Dry noodle - Use at higher concentration as a toss sauce. The flavor is more intense undiluted, which works well in this format.
• Braising - Doubles as a braising liquid for meat or vegetables. Absorbs into the ingredient rather than sitting on top of it.

• Real mushroom flavor - Made from actual mushrooms and concentrated extract. The broth tastes like mushroom because, not powder.
• Fully vegetarian - No animal stock, no bone broth. Slots straight into a healthy mushroom soup base section of your menu or works as a mushroom soup base paired with other varieties like shiitake or king oyster.
• One base, multiple applications - Hot pot, noodle soup, dry noodle, braising. This wild mushroom soup base covers more ground than a standard mushroom broth.
• Consistent every service - Color and flavor stay stable batch to batch. What comes out of the first jar looks and tastes the same as the fiftieth.

Want to try it before placing an order? Request a sample and we'll send one your way.

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