Forest Mushroom Consommé

This forest mushroom consomme is a light yet deeply flavorful clear soup, perfect as an elegant starter with its earthy taste.

Ingredients

• 500 grams mixed forest mushrooms (cremini, shiitake, oyster)
• 2 medium carrots
• 2 medium celery stalks
• 1 medium leek
• 3 cloves garlic
• 6 cups water
• 1 teaspoon black peppercorns
• 2 bay leaves
• 0.5 teaspoon sea salt
• 2 tablespoons fresh parsley

Instructions

1. Clean 500 grams mixed forest mushrooms (cremini, shiitake, oyster) gently with a damp cloth; do not wash them under running water as they absorb moisture easily. Slice the mushrooms thinly.
2. Wash and peel 2 medium carrots, then cut them into thin slices. Wash 2 medium celery stalks and cut them into thin slices. Clean 1 medium leek, using only the white and light green parts, and thinly slice it. Peel and smash 3 cloves garlic.
3. In a large soup pot, combine the sliced mushrooms, sliced carrots, sliced celery, sliced leek, and smashed garlic cloves.
4. Add 6 cups water, 1 teaspoon black peppercorns, and 2 bay leaves to the pot. Bring the mixture to a slow simmer over medium heat.
5. Once simmering, reduce the heat to low, cover the pot, and let it gently cook for at least 1 hour. This allows the flavors to deepen; do not boil rapidly.
6. After 1 hour, remove the pot from the heat. Carefully strain the consomme through a fine-mesh sieve or a cheesecloth-lined colander into a clean bowl, making sure to press down on the solids gently to extract all the liquid. Discard the solids.
7. Return the clear consomme to the clean pot. Season with 0.5 teaspoon sea salt, or to taste. Heat gently until warmed through.
8. Ladle the hot consomme into individual serving bowls. Garnish each bowl with 0.5 tablespoon chopped fresh parsley and serve immediately.

View the interactive Forest Mushroom Consommé recipe