Now, the gourmet mushroom bouillon cubes good Polish cooks have enjoyed for nearly a decade...

The soups, gravies, meat and sauerkraut dishes made with these bouillon cubes taste just like those using dried Polish mushrooms that you have to rehydrate (soak) and cook. They can also be used to enhance the flavor of those rather bland-tasting fresh mushrooms you find in your supermarket's produce department.

Chicken, beef and vegetable bouillon cubes roughly approximate the taste of home-made bouillon, but mushroom bouillon cubes are very close to the real thing and impart that genuine, unmistakable deep, dusky flavor of Polish forest mushrooms to every dish.

"An absolute 'must' in every self-respecting Polish-American kitchen" says the author of Polish Cooking Mr. Rob Strybel