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Two Mushroom Consomme Recipe
|Dried wild mushrooms||1⁄2 Ounce (Porcini, Morels, Shiitake)|
|Vegetable oil||2 Tablespoon|
|Sliced fresh mushrooms||3 Cup (48 tbs)|
|Green onions||6 , diagonally sliced|
|Chicken stock||6 Cup (96 tbs)|
Serving size: Complete recipe
Calories 844 Calories from Fat 423
% Daily Value*
Total Fat 48 g73.1%
Saturated Fat 8.6 g42.8%
Trans Fat 0 g
Cholesterol 43.2 mg
Sodium 2460.1 mg102.5%
Total Carbohydrates 66 g21.9%
Dietary Fiber 4.2 g16.7%
Sugars 24.6 g
Protein 39 g77.9%
Vitamin A 58.5% Vitamin C 60.3%
Calcium 8.9% Iron 25.9%
*Based on a 2000 Calorie diet
Pour in 1 cup (250 mL) boiling water; soak for 15 minutes.
Strain through cheesecloth-lined sieve, reserving liquid.
Rinse mushrooms again; chop coarsely.
In saucepan, heat oil over medium heat; cook fresh mushrooms and half of the onions, stirring occasionally, for about 5 minutes or until liquid has evaporated.
Add stock and reserved dried mushrooms and liquid; bring to boil.
Reduce heat and simmer for 15 minutes.
Season with salt and pepper to taste.
(Soup can be cooled in refrigerator, covered and stored for up to 3 days; reheat over medium-low heat.)