Ingredients with Measurements:
- 1 pound of fresh mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 bay leaf
- 4 cups of water
- 1 egg white
- Salt and pepper to taste
Special equipment needed:
- Cheesecloth
- Fine-mesh strainer
Step-by-step instructions:
1. In a large pot, sauté the mushrooms, onion, garlic, carrot, celery, and bay leaf over medium heat until the vegetables are soft and the mushrooms have released their liquid.
2. Add the water to the pot and bring it to a boil. Reduce the heat to low and let it simmer for about an hour.
3. Remove the pot from the heat and let it cool for a few minutes.
4. Beat the egg white until it is frothy and add it to the pot. Stir well.
5. Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour the soup through the strainer and let it drip through the cheesecloth. Do not press down on the solids.
6. Season the consommé with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 50
Fat: 0.5g
Carbohydrates: 9g
Protein: 4g
Sodium: 200mg
Fiber: 2g
Substitutions for ingredients:
- You can use any type of fresh mushrooms you like.
- You can substitute the onion for shallots.
- You can omit the carrot and celery if you don't have them on hand.
Variations:
- Add a splash of sherry or white wine to the consommé before serving.
- Garnish with fresh herbs, such as parsley or thyme.
- Add cooked rice or noodles to the consommé to make it a heartier meal.
Tips and tricks:
- Be sure not to press down on the solids when straining the consommé, as this will make it cloudy.
- Use a ladle to remove any foam that forms on the surface of the consommé while it is simmering.
- To make the consommé even clearer, you can strain it a second time through a coffee filter.
Storage instructions:
Store the consommé in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the consommé in a pot over low heat until it is hot.
Presentation ideas:
Serve the consommé in clear glass bowls to show off its clarity.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Serve the consommé as a starter before a main course.
Suggested side dishes:
Serve the consommé with a side salad or bread.
Troubleshooting advice:
If the consommé is cloudy, it may be because you pressed down on the solids while straining it. Strain it again through a coffee filter to make it clearer.
Food safety advice:
Be sure to cook the consommé to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Consommé is a clear soup that originated in France in the 18th century.
Flavor profiles:
This mushroom consommé is savory and earthy, with a light and clear broth.
Serving suggestions:
Serve the consommé hot as a starter before a main course.
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