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Mushroom Consommé with Enoki Mushroom and Green Onion Garnish Makes 15 cups (3.5 L) This soup was inspired by a vegetable stew cooked by Gordon Hammersley of Hammersley's Bistro in Boston. The consommé is totally fat free, but its flavorful, satisfying taste belies that. Ingredients 2 large portobello mushrooms, stems included 2 lbs. (900 g) white button mushrooms 2 Tbsp. (30 mL) chopped garlic 1 large Spanish onion, chopped 3½ cups (840 mL) dry white wine 12 cups (2.8 L) water 1 cup (240 mL) dried porcini mushrooms ¾ to 1 cup (180 to 240 mL) light-colored soy sauce or tamari (wheat-free soy sauce) ¼ tsp. (1.2 mL) kosher salt 2 tsp. (10 mL) fresh thyme leaves Garnish 1 3½ -oz. (100-g) package enoki mushrooms, washed and trimmed 3 green onions, green part only, finely sliced in rings Instructions Scrape the gills out of the portobello mushrooms. Finely chop the portobello and the white mushrooms. Over high heat, heat a stockpot large enough to hold all the ingredients. It is imperative that the pot be very hot before you add the mushrooms. This allows you to cook the mushrooms without oil. Add the mushrooms, garlic, and onion and cook, stirring, for about 5 minutes, until the mushrooms release their water. Don't be concerned if some of the mushroom mixture sticks to the bottom of the pot when you first start cooking it. Add the wine, water, porcini mushrooms, ¾ cup (180 mL) soy sauce, salt, and thyme and bring to a boil. Remove from the heat, cover, and let sit for 45 minutes. Return to stove and simmer, still covered, for another 45 minutes. Pour the consommé through a fine strainer twice. Taste and add up to a ¼ cup (60 mL) more soy sauce if the soup needs more seasoning. Reserve 3 cups (720 mL) of the chopped mushroom mixture. Spoon 2 Tbsp. (30 mL) of the mushrooms into individual heated bowls. Ladle 1½ cups (360 mL) of the consommé into each bowl and garnish with a few enoki mushrooms and some green onion rings.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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