water
1 rolled Kombu
10gr of dried Delicious Lactarius
10gr of dried Lobster Mushrooms

Put everything in a pan and cover with water .
Soak for 30 minutes and then put it on low heat until it simmers
Set aside and cover the pan.
Leave to infuse for 30 minutes then drain, add salt and pepper to your taste, and drink the broth directly, or keep it in the fridge to use as a soup base.
The seaweed-mushroom mix can be infused twice.

A recipe of Chef John Winter Russell.