Mushroom Consomme
4 cups sliced fresh mushrooms
2 Tbsp vegetable oil
6 green onions, diagonally sliced
6 cups chicken stock
Salt and pepper
Clean mushrooms and chop coarsely. Set aside. In saucepan, heat oil over medium heat; cook the fresh mushrooms and half of the onions for about 5 minutes til liquid has evaporated.
Add stock - bring to a boil. Reduce heat and simmer for 15 minutes.
Season with salt and pepper to taste. Strain through cheesecloth and a strainer.
(Soup can be cooled, covered and refrigerated for up to 3 days; reheat over medium heat.)
Sprinkle each serving with the remaining onions.
I made this consomme a few years ago and did make it ahead. The color is rather different but the flavor is delicious. When you go to reheat it, do not disturb the sediment - What I did is spoon the consomme out of the stock pot (with a soup ladle) and then heated it in a new pot - this resulted in a nice, clear broth. I served in small cups as didn't have any consomme bowls. Probably about 1/2 cup per person is about right.
This is the easy one I'll post the detailed one later-can't find it!!!
2 comments:
This sounds so delicious and easy
will try it, another tried and true.
Thanks!
This is the consomme I made Dec.2000 when I served the pastry wrapped salmon - also, the day the micro started smoking!!!Oh, what a dinner - do you remember the micro?
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