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Consomme De Champignons Au Madere Aromatise Aux Feuilles De Coriandre

chef.pierre's picture
Ingredients
  Button mushrooms 1 Pound (1 Pound)
  Foie gras 1 1⁄2 Ounce (40 Gram, Fresh)
  Onion 4 Ounce, finely chopped (100 Gram)
  Onion 4 Ounce, very finely chopped (100 Gram)
  Tomato puree 1 Tablespoon (Large Size)
  Chicken stock 4 Pint (2.25 Liters, That Has Some Tomatoes Have Been Cooked)
  Madeira 3 Fluid Ounce (85 Milliliter)
  Egg whites 3
  Salt To Taste
  Coriander leaves 4
Directions

GETTING READY
1. In the bowl of food processor, tip in the mushrooms
2. Mince the mushrooms till they are well blended

MAKING
3. In a large saucepan, tip in the foie gras
4. Melt the foie gras on medium heat
5. Add the onions and cook on low heat till transparent
6. Add tomato puree, chicken stock and the blended mushrooms to the pan
7. Cook this mix for one hour
8. Just before removing the dish from the heat, tip in the 50 ml / 2 fl oz Madeira
9. Allow to cool and then pass the liquid and the mushrooms through a fine sieve
10. Allow the liquid to cool completely
11. Tip this mix into a clean saucepan
12. With a wire whisk, beat the soup into the egg whites
13. Continue beating until all the liquid is used up and all the egg whites are amalgamated
14. Place the amalgamated soup on a very low heat and bring to simmering point gently
15. Cook for 1/2 - 3/4 hours to clarify
16. Add more Madeira and salt to taste.
17. Pour the liquid through two or three layers of muslin or a jelly bag.

SERVING
18. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
5

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