Cepe Consomme
Yield
1 batchPrep
5 minCook
?Ready
?Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pints |
chicken broth
|
*
|
| ½ | ounce |
cepes
dried |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
|
Optional |
* | ||
| 1 | tablespoon |
madeira wine
dry |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
chicken broth
|
*
|
| 14.5 | ml/g |
cepes
dried |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 0 |
Optional |
* | |
| 15 | ml |
madeira wine
dry |
Directions
Put stock - which should be home made and reasonably clear, and not oversalted, in a saucepan and start heating gently while you wash the dried cepes (porcini in Italian) in a sieve.
Add the cepes to the stock and when boiling, turn down to a very gentle simmer.
Don't cover, and allow to simmer until reduced to ⅔ volume.
Strain and allow to settle, as the cepes always give out a little sand, no matter how carefully you wash them.
When ready to serve, decant from the sediment, reheat and season.
Add the optional madeira and serve.
