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  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)
  Salt To Taste
  Pepper To Taste

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.
Set aside.
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.)

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 904 Calories from Fat 431

% Daily Value*

Total Fat 48 g74.5%

Saturated Fat 8.7 g43.4%

Trans Fat 0 g

Cholesterol 43.2 mg14.4%

Sodium 2473.6 mg103.1%

Total Carbohydrates 75 g24.8%

Dietary Fiber 6.9 g27.5%

Sugars 29.1 g

Protein 47 g94.6%

Vitamin A 58.5% Vitamin C 69.8%

Calcium 9.7% Iron 33.3%

*Based on a 2000 Calorie diet


Two Mushroom Consomme Recipe