Mushroom and Saffron Consomme Recipe


Cooking Time25 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientInterest Group


 Beef consomme6 Cup (96 tbs), well seasoned
 Saffron1⁄2 Teaspoon
 Mushrooms1⁄2 Pound, trimmed, washed and finely chopped
 Salt To Taste
 Freshly ground pepper To Taste
 Dry sherry1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 95 Calories from Fat 1

% Daily Value*

Total Fat 0.16 g0.24%

Saturated Fat 0.02 g0.12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 332 mg13.8%

Total Carbohydrates 9 g3.1%

Dietary Fiber 0.44 g1.8%

Sugars 0.6 g

Protein 12 g23.4%

Vitamin A 0.1% Vitamin C 1.9%

Calcium 0.2% Iron 1.6%

*Based on a 2000 Calorie diet


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.