Name: Porcini Consommé
Yield: Serves 4
Cuisine: Norway
Ingredients: ¼ cup heavy (whipping) cream, whipped to soft peaks; ½ teaspoon ground cinnamon; 6 cups vegetable stock; 1 pound porcini, cleaned, trimmed, and cut into ½-inch slices, or 1 pound button mushrooms, trimmed, cleaned, and sliced, plus 2 ounces dried porcini; 2 to 3 bay leaves; ½ cinnamon stick; 5 black peppercorns; Fine sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

FRESH PORCINI, ALSO CALLED CÈPES, ARE SOMETIMES AVAILABLE IN GOURMET MARKETS. IF YOU CANNOT GET THEM, YOU CAN MAKE THE SOUP WITH WHITE MUSHROOMS AND SOME DRIED PORCINI.

Ingredients

6 cups vegetable stock
1 pound porcini, cleaned, trimmed, and cut into ½-inch slices, or 1

Method

In a medium pot, bring the stock to a boil. Add the mushrooms, peppercorns, bay leaves, and cinnamon stick, reduce the heat, and simmer for 20 minutes. Skim off any foam that forms on the surface.

Line a colander or large metal sieve with cheesecloth and strain the consommé into another pot, pressing gently on the mushrooms with a spoon to release as much liquid as possible. Discard the

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Ingredients

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