Double Mushroom Consomme
|Beef broth||31 1⁄2 Ounce|
|Chopped mushrooms||2 Cup (32 tbs)|
|Cold water||1 Cup (16 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
Slowly heat 3 (10 1/2-oz.) cans beef broth in a medium saucepan.
In a small saucepan combine 2 cups chopped mushrooms with 1 cup cold water and 1 teaspoon salt.
Bring to a boil, reduce heat, cover and simmer 5 minutes.
Remove from heat and let stand 5 minutes.
Strain, pressing mushrooms firmly with back of a spoon to extract as much juice as possible.
Add strained mushroom juice and 1/4 cup dry sherry to broth.
Saute 1 cup thinly sliced mushrooms in 2 tablespoons butter or margarine 3 minutes, drain.
Just before serving, place some of the sauteed mushroom slices in each soup bowl, then pour hot sherried broth into each