Making your own bouillon could not be simpler. This process applies to any ingredient but I’ve started with wild mushrooms (in this case birch bolete) as they give an unrivalled depth, richness and flavour especially wen combined with dried seaweeds. Pick your mushrooms (or other ingredients) in season, slice them and dry them. I use a dehydrator but you could also use a cool oven, or string them and hang in a cool, dry place. Keep them in brown paper bags until you need to use them.
Step 7: Blend and experiment until you find your perfect bouillon!
See my Wild Spice Chart for ideas of plants to add http://bit.ly/W1ldSp1ce