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Mushroom Consomme


3-10+1/2 oz (298 g) cans of beef consomme,
OR
5 cups (1.24 L) degreased homemade beef stock
1 lb (500 g) mushrooms, wiped clean and sliced
2 tablespoon (30 ml) lemon juice
1/4 cup (60 ml) Madeira, Marsala, or sherry (optional)
3 tablespoon (45 ml) finely chopped fresh chives
Lemon slices for garnish

Dilute the canned consomme in a saucepan according to the directions on the can. Combine a few tablespoons of the consomme, the mushrooms, and the lemon juice in a sauté pan and cook over moderate heat, stirring frequently, until the mushrooms are limp. Add the mushrooms, optional wine, and the chives to the consomme, and heat over moderate heat until the soup is hot. Pour into individual serving bowls and garnish with a slice of lemon.

Serves 4 to 6.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.