ANDREAS VIESTAD'S PORCINI CONSOMME
An Andreas Viestad recipe, one of my favorite chefs! This one is from his television cooking show, and has a deliciously different flavor. If you can't find fresh porcini mushrooms, the recipe does allow for a pound of white (button) mushrooms plus 2 ounces of dried porcinis. And don't skip the delicious garnish!
Provided by EdsGirlAngie
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium pot, bring vegetable broth to a boil. Add mushrooms (all fresh or a combo of dried and fresh), peppercorns, bay leaves and the cinnamon stick. Reduce heat and simmer for 20 minutes, skimming off any foam that forms on the surface.
- Line a colander or sieve with cheesecloth (I use a coffee filter sometimes) and strain the consomme into another pot, pressing gently on the mushrooms with a spoon to extract as much of the liquid as possible. Discard mushrooms and spices.
- Reheat the consomme and season to taste with salt. Pour into bowls and garnish with a couple of tablespoons of cream per portion, sprinkle with cinnamon and serve.
Nutrition Facts : Calories 77.1, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.4, Sodium 11.4, Carbohydrate 4.4, Fiber 1.3, Sugar 1.9, Protein 3.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love