Dried mushrooms add so much flavour to a consomme. Porcini, morels or shiitake, now available at most grocery stores or at specialty stores or delis, are good choices.
- Portion size 8 servings
- 1/2 oz dried mushroom
- 2 tablespoons vegetable oil
- 3 cups sliced fresh mushroom
- 6 green onion diagonally sliced
- 6 cups chicken stock
- salt and pepper
Rinse dried mushrooms and place in bowl. Pour in 1 cup (250 mL) boiling water; soak for 15 minutes. Strain through cheesecloth-lined sieve, reserving liquid. Rinse mushrooms again; chop coarsely. Set aside.
In saucepan, heat oil over medium heat; cook fresh mushrooms and half of the onions for about 5 minutes or until liquid has evaporated. Add stock and reserved dried mushrooms and liquid; bring to boil. Reduce heat and simmer for 15 minutes. Season with salt and pepper to taste. (Soup can be cooled, covered and refrigerated for up to 3 days; reheat over medium-low heat.) Sprinkle each serving with remaining onions.