To make plain vegetable bouillon cubes, replace the 1 1/2 cups of dried mushroom powder with 1 1/2 cups broth powder, adding 1 teaspoon dehydrated bell peppers and 1/2 teaspoon dried lovage.
Servings: 42
Ingredients
32grams/ 1 ounce dried mushrooms - any variety - should yield 1 1/2 cups powdered mushrooms, see where to buy dried mushrooms
Grind dried mushrooms in a spice grinder, coffee mill, or high-speed blender until they form a fine powder. Set aside.
Mix the broth powder ingredients in a large bowl and stir well. Add in dried mushroom powder and whisk well. Add palm shortening and with a fork, smear the mixture together until homogenous. The mixture should easily hold its shape when pressed, so if the mixture is too crumbly, work in more palm shortening by half-teaspoons.
To form cubes, scoop up the mixture by packed teaspoons and shape into flattened cubes, then wrap in 3x3" squares of wax paper, laying the cube on diagonally (as if the paper were a diamond).
Store in a cool, dry place for up to six months or in the freezer for up to a year.
Use 1 cube per 1 cup of boiling water.
Notes
To make plain vegetable bouillon cubes, replace the 1 1/2 cups of dried mushroom powder with 1 1/2 cups broth powder, adding 1 teaspoon dehydrated bell peppers and 1/2 teaspoon dried lovage.