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Title: Mushroom Consomme (Mf)
Yield: 6 Servings

Ingredients

    1/2 oz dried Porcini mushrooms;
           -broken into pieces
      2    cloves garlic; peeled and
           -chopped
      1 qt cold homemade chicken stock;
           - degreased
           --see recipe below
           Salt and freshly ground
           -black peppe
      1 c  cold water
      3    egg whites
           cultivated stemmed
           -mushrooms; thinly sliced
           --or Enoki, for garnish
           Radish or other sprouts; for
           - garnish

Instructions

Combine Porcini mushrooms, garlic and chicken stock and simmer for 30
minutes. Season to taste with salt and pepper. Meanwhile beat water with
egg whites, and gradually, in a thin steady stream, ladle half of the
mushroom broth into the egg whites. Pour the mixture back into the saucepan
and set over moderate heat. As the broth reaches the simmer, stir it
continuously with a whisk. When the simmer is reached, stop stirring; the
egg whites should have mounted to the surface in a frothy "cap". Gently
move the saucepan to the side (half off heat) so that the edge of the
liquid is barely bubbling. Make a quarter turn of the saucepan every 5
minutes until all parts of broth have had a chance to clarify.

Line a wide strainer with a triple layer of washed cotton cheesecloth. Set
the strainer over a deep saucepot (so that bottom of strainer remains above
surface of liquid). Carefully ladle stock and egg white cap into
cheesecloth, disturbing egg whites as little as possible. Towards the end
of straining, as cheesecloth gets full, the liquid will pass down more
slowly. Just lift the cheesecloth gently so liquid can drain through an
unused section of it. Let cheesecloth and egg whites sit over saucepan
undisturbed for 5 minutes.

When ready to eat, reheat consomme in a clean saucepan; adjust seasoning
and ladle it out. Garnish with raw mushroom slices and radish sprouts

Yield: 6 appetizer servings

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Per serving (excluding unknown items): 17 Calories; less than one gram Fat
(2% calories from fat); 2g Protein; 2g Carbohydrate; 0mg Cholesterol; 29mg
Sodium

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Contributor: COOKING MONDAY TO FRIDAY SHOW #MF6737

Preparation Time: 0:00

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