In order to make this mushroom consommé you have to start off with a rich, mushroom stock. To achieve the clear soup one then clarifies the stock using egg whites to remove any sediments and fats.
Do you start off your new year with resolutions? With a clear idea of where you want to be in 365 days time. Or what you want to achieve? Well, I don’t. I have never made a resolution and I am not about to start now. I do however create a new mantra for the year. Something I want to remind myself of. This year it will be a life well lived. It is to honour my mother-in-law Marguerite. And it is to honour myself and remind me to live my life, and my truth. Dave and I have plans this year, like every year, to see new places. And I want to experience new things, and embrace the old. The first thing we will be celebrating is Burns’ Night. This has become a tradition in our household, and one I love maintaining.
The only thing I need to decide on is the menu. This is always the first thing I do when planning a dinner party. And I also like to make one complicated dish for an evening with friends. For Christmas, my complicated, and challenging dish was herb gnocchi, served with mushroom consommé, pickled mushrooms and oven roasted tomatoes. I will be sharing each of these recipes with you over a course of a few weeks. Do not be intimidated by the word consommé, as it is achievable. And in my eyes, every goal we set, or resolution we make should be achievable. That way we don’t feel like we have let ourselves down! Do you make resolutions, and if so, what is yours for 2020!
Click on the links for conversions and notes.
- 20 g butter
- 1 small red onion, peeled and finely diced
- 2 l chicken stock
- 300 g mixed mushrooms, roughly chopped
- 5 mls fine salt
- 4 egg whites
- Place the butter into a large stock pot over a medium temperature and allow to melt
- Once heated, add the onion and sauté until soft
- Then add the stock, mushrooms and salt and bring to a simmer
- Leave to simmer for 20 minutes then pass through a fine
sieve into a clean saucepan
- Leave to cool for 20 minutes then whisk your egg whites to soft peaks
- Add the egg whites to the consommé and whisk together vigorously until combined
- Place over a medium to low temperature and bring to a gentle boil - do not stir the consommé!
- When the egg has coagulated and formed a ‘crust’ on the surface, skim it off as carefully as possible
- Pass through a lined fine sieve, adjust the seasoning and serve straight away
Inspiration published on Lavender and Lime January 27:
- 2019 – Broken Ground
- 2017 – Cape Seed Loaf
- 2016 – Benguela On Main
- 2014 – Baumkuchen
- 2012 – Garlic
- 2011 – Sichuan Pepper Chicken With Star Anise Honey
To a life well lived in 2020!