This vegetable broth is used to make mushroom soup, but it's also great for other soups. You can use it to make risotto, and in other recipes, replacing chicken broth if necessary. The broth is very rich and flavorful, and definitely worth your while. Especially if you prefer vegetable broths to meat broths.I got the recipe from Heston Blumenthal At Home, where Heston recommends cooking it in a pressure cooker. In the recipe for basic chicken broth, I've already talked about why the pressure cooker is the perfect tool for making broth, but I'll say it again. Because of the increased pressure, the boiling point of the water rises. This allows you to get more flavor components out in a shorter amount of time. In addition, due to hermeticity, the liquid does not evaporate, which means that some of the flavor and aroma does not escape into the air. Another advantage of non-evaporation is that as much water as you pour into the pressure cooker, you get almost as much as you get out.