Double-Steamed Mushroom Soup

Double-steamed soups are now typical in the new Hong Kong cuisine. The Cantonese traditionally preferred a clear soup that was also rich, an elusive combination. Hong Kong chefs hit upon the technique of double-steaming; it produces a clear but concentrated and therefore rich consommé. In this recipe we use mushrooms as the flavouring. The result is an earthy and substantial broth that makes an elegant starter for any meal.