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Consomme with Wild Mushrooms and Scallions
Ingredients
| * | 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 |
Instructions
| 1 | In large stock pot, bring chicken stock to boil. |
| 2 | Combine 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. |
| 3 | Remove from heat and strain consomme into a clean saucepan. Discard solids. |
| 4 | Rinse dried mushrooms well in a sieve under cold water. Soak in sherry or Madeira until plump, about 1 hour. Drain and mince. |
| 5 | Divide consomme among wide-mouth soup bowls. Add an equal portion of mushrooms and scallions. Serve immediately. |