Mushroom Consomme Recipe
Ingredients
| Button mushrooms- 3 cups / 350 g / 12 oz, washed | ||
| Onions- 2 cups / 225 g / 8 oz, finely chopped | ||
| Butter- 3 tablespoons / 40 g / 1 1/2 oz | ||
| Plain flour- 1/4 cup / 25 g / 1 oz | ||
| Chicken stock | 2 Pint | |
| Mushroom ketchup (optional)- 3 tablespoons | ||
| Bay leaf | 1 | |
| Tarragon | 1 Teaspoon, chopped | |
| Ground pepper | 1 Teaspoon | |
| Ground pepper | 1 To taste | |
| Parsley- to garnish, chopped | ||
Directions
GETTING READY
1. Start by trimming the mushroom stalks, also chop and slice mushroom caps
MAKING
2. In a pan, melt the butter along with the onion, chopped mushroom stalks and also add the flour and cook for 1 to 2 minutes
3. In a pan, stir in the stock and boil it, then add the ketchup, bay leaf, tarragon and the sliced mushrooms
4. Finally season the mushroom consomme, cover and simmer for 15-20 minutes, later remove the bay leaf
SERVING
5. Sprinkle with parsley and garnish with a few slices of musroom
1. Start by trimming the mushroom stalks, also chop and slice mushroom caps
MAKING
2. In a pan, melt the butter along with the onion, chopped mushroom stalks and also add the flour and cook for 1 to 2 minutes
3. In a pan, stir in the stock and boil it, then add the ketchup, bay leaf, tarragon and the sliced mushrooms
4. Finally season the mushroom consomme, cover and simmer for 15-20 minutes, later remove the bay leaf
SERVING
5. Sprinkle with parsley and garnish with a few slices of musroom
Chef
