Mushroom and Saffron Consomme
|Beef consomme||6 Cup (96 tbs), well seasoned|
|Mushrooms||1⁄2 Pound, trimmed, washed and finely chopped|
|Freshly ground pepper||To Taste|
|Dry sherry||1 Cup (16 tbs)|
Pour 1 cup of the consomme into a saucepan.
Stir in the saffron.
Add the remaining consomme and bring to boiling.
Lower the heat.
Add the mushrooms.
Simmer covered for 5 minutes or until just tender and thoroughly heated through.
If necessary, season with salt and pepper.
Have the soup very hot without boiling it.
Stir in the sherry and keep on the heat for 1 more minute, or until the sherry is warmed through.