Tested till perfect Two-Mushroom Consomme

Two-Mushroom Consomme

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.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 2 ratings.
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  • Portion size 8


  • 1/2 oz 1/2ozdried mushroomdried mushrooms
  • 2 tbsp 2tbspvegetable oil
  • 3 cups 3cupssliced fresh mushroomfresh mushrooms
  • 6 6green oniongreen onions, diagonally sliced
  • 6 cups 6cupschicken stock
  • salt and pepper
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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.

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