Two Mushroom Consomme
|Dried wild mushrooms||1⁄2 Ounce (Porcini, Morels, Shiitake)|
|Vegetable oil||2 Tablespoon|
|Sliced fresh mushrooms||3 Cup (48 tbs)|
|Green onions||6 , diagonally sliced|
|Chicken stock||6 Cup (96 tbs)|
Rinse dried mushrooms and place in bowl.
Pour in 1 cup (250 mL) boiling water; soak for 15 minutes.
Strain through cheesecloth-lined sieve, reserving liquid.
Rinse mushrooms again; chop coarsely.
In saucepan, heat oil over medium heat; cook fresh mushrooms and half of the onions, stirring occasionally, for about 5 minutes or until liquid has evaporated.
Add stock and reserved dried mushrooms and liquid; bring to boil.
Reduce heat and simmer for 15 minutes.
Season with salt and pepper to taste.
(Soup can be cooled in refrigerator, covered and stored for up to 3 days; reheat over medium-low heat.)