Mushrooms Soup Consomme

Name: Mushrooms soup consomme
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: SOPA
Ingredients: 1/2 -ounce dried Porcini mushrooms, broken up into pieces2 peeled garlic cloves, chopped1 quart cold homemade chicken stock (see recipe below), thoroughly degreasedSalt and freshly ground black pepper1 cup cold water3 egg whitesThinly sliced cultivated stemmed mushrooms or Enoki, for garnishRadish or other sprouts, for garnish

Marouane Bouhmidi

COMENSALES
4

SE PREPARA EN
60 min

DIFICULTAD
Medio

PRECIO
Medio

Ingredientes para la receta de Mushrooms Soup Consomme

1/2 -ounce dried Porcini mushrooms, broken up into pieces
2 peeled garlic cloves, chopped
1 quart cold homemade chicken stock (see recipe below), thoroughly degreased
Salt and freshly ground black pepper
1 cup cold water
3 egg whites
Thinly sliced cultivated stemmed mushrooms or Enoki, for garnish
Radish or other sprouts, for garnish

Elaboración de Mushrooms Soup Consomme

Combine Porcini mushrooms, garlic and chicken stock and simmer for 30 minutes. Season to taste with salt and pepper. Meanwhile beat water with egg whites, and gradually, in a thin steady stream, ladle half of the mushroom broth into the egg whites. Pour the mixture back into the saucepan and set over moderate heat. As the broth reaches the simmer, stir it continuously with a whisk. When the simmer is reached, stop stirring; the egg whites should have mounted to the surface in a frothy "cap". Gently move the saucepan to the side (half off heat) so that the edge of the liquid is barely bubbling. Make a quarter turn of the saucepan every 5 minutes until all parts of broth have had a chance to clarify.

Line a wide strainer with a triple layer of washed cotton cheesecloth. Set the strainer over a deep saucepot (so that bottom of strainer remains above surface of liquid). Carefully ladle stock and egg white cap into cheesecloth, disturbing egg whites as little as possible. Towards the end of straining, as cheesecloth gets full, the liquid will pass down more slowly. Just lift the cheesecloth gently so liquid can drain through an unused section of it. Let cheesecloth and egg whites sit over saucepan undisturbed for 5 minutes.

When ready to eat, reheat consomme in a clean saucepan; adjust seasoning and ladle it out. Garnish with raw mushroom slices and radish

CONSOMÉ SOPA sopas y cremas SOPA DE CHAMPIÑONES

MÁS LEÍDO
ÚLTIMAS PUBLICACIONES

AFUEGOLENTO EMPLEO

AUTOR DESTACADO

ALBERTO GÓMEZ LETÓN

"Cocinero, Asesor Gastronómico de Restaurantes, Pesadilla en La Cocina y Top Chef"

3 recetas publicadas

Ver blog del autor

Isaac Loya

Estrellla Michelín frente al mar en Salinas (Asturias), apasionados del pescados y del marisco acompañado de buen vino

3 recetas publicadas

Guillermo Quintanilla Martínez

Me considero un cocinero de producto, por lo que intento basarme en una cocina de mercado con un gran predominio del humo y la brasa; Con una base tradicional, pero combinándola con técnicas un poco más vanguardistas. Me gusta trabajar con buen producto y

3 recetas publicadas

José Carlos García

El chef es un enamorado del producto local, cada día tiene contacto con el mercado de Atarazanas y sus proveedores de confianza.

3 recetas publicadas

JOSÉ CARLOS GARCÍA

El chef es un enamorado del producto local, cada día tiene contacto con el mercado de Atarazanas y sus proveedores de confianza

Paula Marin Sumasi

“No conozco atajos: aprendo, elaboro e innovo. Prueba / error, ¡esa es la fórmula!”

3 recetas publicadas

ALBERTO GÓMEZ LETÓN

"Cocinero, Asesor Gastronómico de Restaurantes, Pesadilla en La Cocina y Top Chef"

3 recetas publicadas

Alejandro JIMENEZ

- Experto cocina mediterránea, española, mexicana, fusión latinoamericana y oriental.

3 recetas publicadas

Diego Gallegos

DIEGO GALLEGOS: Una cocina creativa, singular y sostenible. Una materia prima única y de máxima calidad, producida mediante acuaponía. Una propuesta gastronómica basada en pescados de río y vegetales de producción propia y artesanal. Un sistema inno

6 recetas publicadas