Mushroom and Saffron Consomme Recipe
Ingredients
| 6 cups well-seasoned beef consomme | ||
| Saffron | 1/2 Teaspoon | |
| Mushrooms | 1/2 pound, finely chopped | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Dry sherry | 1 Cup (16 tbs) | |
Directions
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.
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.
Chef
