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Consomme with Wild Mushrooms and Scallions
Makes 6 servings
*8 cups fat-free reduced salt chicken stock
*1 lb. raw ground chicken
*1 small onion, diced
*1 small carrot, peeled and diced
*1 stalk celery, diced
*2 tsp. fresh lemon juice
*2 egg whites
*3 - 4 sprigs thyme
*1 bay leaf
*1/2 oz. dried cepes, morels or chanterelles
*1/3 cup sherry or Madiera
*4 scallions, finely chopped
1In large stock pot, bring chicken stock to boil.
2Combine ground chicken, onion, carrot, celery, lemon juice and egg whites. Mix together and shape into a loaf. Add meatloaf, thyme and bay leaf to stock. Simmer over very low heat 2 - 3 hours. Skim stock occasionally, but do not stir.
3Remove from heat and strain consomme into a clean saucepan. Discard solids.
4Rinse dried mushrooms well in a sieve under cold water. Soak in sherry or Madeira until plump, about 1 hour. Drain and mince.
5Divide consomme among wide-mouth soup bowls. Add an equal portion of mushrooms and scallions. Serve immediately.