Consomme De Champignons Au Madere Aromatise Aux Feuilles De Coriandre Recipe

Summary

Preparation Time30 MinCooking Time2 Hr 0 Min
Ready In2 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings5
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Button mushrooms1 Pound (1 Pound)
 Foie gras1 1⁄2 Ounce (40 Gram, Fresh)
 Onion4 Ounce, finely chopped (100 Gram)
 Onion4 Ounce, very finely chopped (100 Gram)
 Tomato puree1 Tablespoon (Large Size)
 Chicken stock4 Pint (2.25 Liters, That Has Some Tomatoes Have Been Cooked)
 Madeira3 Fluid Ounce (85 Milliliter)
 Egg whites3
 Salt To Taste
 Coriander leaves4

Nutrition Facts

Serving size

Calories 204 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.3%

Saturated Fat 1.4 g7.1%

Trans Fat 0 g

Cholesterol 55.3 mg

Sodium 677.5 mg28.2%

Total Carbohydrates 20 g6.8%

Dietary Fiber 1.5 g6.1%

Sugars 9.1 g

Protein 16 g32.4%

Vitamin A 61.4% Vitamin C 11.3%

Calcium 3.1% Iron 23%

*Based on a 2000 Calorie diet

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.
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