Consomme With Mushrooms

Recipe Ingredients

6		Beef consomme - (10 1/2 oz ea) - with an equal
		Amount of cold water
1 lb	454g / 16oz	Round steak - cubed
3 lbs	1362g / 48oz	Leeks - coarsely chopped (large)
1		Lemon - sliced without
		Peeling into 1/4" slices
2		Carrots - quartered and (medium)
		Cut into 2" slices
2		Celery stalks - coarsely chopped
2		Garlic cloves - crushed
1		Bay leaf
2		Egg whites
1/4 lb	113g / 4oz	Fresh mushrooms* - cut thin slices
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Capers - drained
1/4 cup	59ml	Brandy
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Alternate Mushrooms: Boletes, Common Store Mushroom

Heat the consomme and water in a large soup pot. Add the cubed round steak and bring to a boil. Reduce to a simmer and remove the scum. Add the leeks, lemon slices, carrots, celery, garlic, and bay leaf. Simmer for 2 hours. Remove from the heat and strain the stock. Allow it to cool. Discard the bay leaf.

Beat the egg whites lightly. Add them to the cooled stock and heat, stirring constantly. Strain the stock again, this time through a strainer lined with moistened muslin. The stock should be clear and a rich amber in color.

Saute the mushrooms in the butter for 2 to 3 minutes, then add the lemon juice and capers. Bring the clarified consomme to a boil. Add the brandy and the salt and pepper to taste. Reduce the heat. Add the mushrooms and capers. Simmer for a few minutes.

Serve portions of mushrooms and capers in each soup plate.

This recipe yields 4 to 6 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

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