Forest Mushroom Consommé - Chef's Special
This forest mushroom consommé is a beautifully clear, flavorful soup, perfect for a lighter meal or an elegant starter. It's surprisingly easy to achieve that restaurant-quality clarity.
Ingredients
- 500 grams mixed forest mushrooms (cremini, shiitake, oyster), cleaned
- 1.5 liters vegetable broth
- 1 medium onion, peeled
- 2 medium carrots, peeled
- 2 celery stalks, cleaned
- 4 cloves garlic, peeled
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 0.25 teaspoon black peppercorns
- 0.5 teaspoon salt, or to taste
- 4 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- Clean 500 grams mixed forest mushrooms by gently wiping them with a damp cloth. Do not wash them under running water as they absorb too much moisture. Roughly chop the mushrooms.
- Roughly chop 1 medium onion, 2 medium carrots, and 2 celery stalks. Crush 4 cloves garlic.
- In a large pot or Dutch oven, combine the chopped mushrooms, chopped onion, chopped carrots, chopped celery, crushed garlic, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 0.25 teaspoon black peppercorns, and 1.5 liters vegetable broth.
- Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 45 minutes to 1 hour. This allows the flavors to deepen.
- After simmering, carefully strain the broth through a fine-mesh sieve into a clean pot. Do not press on the solids, as this will make the consommé cloudy. Discard the solids.
- Return the clear broth to low heat. Taste and add 0.5 teaspoon salt, or adjust to your preference. If desired, you can clarify the consommé further by gently simmering it with 1-2 tablespoons of finely chopped mushrooms for 10-15 minutes, then straining again. This step is optional but enhances clarity.
- Ladle the hot consommé into individual serving bowls. Garnish each bowl with 1 tablespoon of finely chopped fresh parsley. Serve immediately.
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