Frank's Recipes! Mushroom Consomme with Vegetable Confetti

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Mushroom Consomme with Vegetable Confetti

Makes 6 servings @ 95 cal. a 2.1 and fat each

1 oz. dried mushrooms, plus 2 lbs. fresh mushrooms, stems removed, caps thinly sliced
2 cups boiling water
2 tsp. olive oil
1 lg. shallot, peeled and chopped
1 cup dry white wine
4 cups water
1 tsp. dried tarragon leaves
salt and frshly ground black pepper
1 tablespoon dry sherry
1/2 cup finely diced zucchini
1/2 cup peeled, finely diced carrot
1/2 cup seeded, finely diced yellow pepper or yellow summer squash

Combine dried mushrooms with boiling water in heatproof glass measuring cup and let stand 30 minutes.

Meanwhile, heat oil in heavy 6-quart saucepan over medium-high heat. Add shallot and cook, stirring, 1-2 minutes. Stir in fresh mushrooms and cook until they begin to soften, about 5 minutes. Add the wine and continue cooking until liquid is reduced to 1/2 cup (about 15 minutes). Strain dried mushrooms and add soaking liquid, 4 cups water, and tarragon. Bring liquid to a boil, reduce heat to medium-low, and simmer about 30 minutes.

Strain the mushroom broth through a sieve and pour liquid back into saucepan. When you are ready to serve the broth, place the saucepan over low heat, stir in the sherry, and bring to a simmer. Season with salt and pepper to taste. Combine the diced vegetables in a small mixing bowl and toss. Place a heaping tablespoon po diced vegetables in each serving bowl, ladle the mushroom broth over the vegetables, and serve.