Simple mushroom and vegetable consommé
RECIPES FROM MY TRAVELS @Rfmt_1871
This is my take on a very posh sounding vegetable soup called a consommé but without all of the hassle of using egg whites.
Open in Cookpad AppCooking Instructions
- 1
Caramelise the vegetables in a large pot with a tiny amount of butter.
Add about 200ml of water just to loosen.
Then add the garlic and your selection of fresh herbs.
- 2
Give it a gentle stir and add in the remaining water.
Bring to the boil, then simmer for a few hours checking regularly on the stock level. - 3
Once it’s done, drain into a clean saucepan through a very fine sieve or preferably a muslin cloth to catch all of the vegetables and herbs. Leave the vegetables to one side.
This will leave you a clear (Ish) consommé
Gently simmer away while you prepare your vegetables. - 4
Heat a griddle pan and slice up some mushrooms.
Add a touch of butter and gently griddle the mushrooms. - 5
In a small saucepan sauté the onions, leeks, apricots and carrots from the vegetable broth in butter.
Serve a warm deep sided bowl with the vegetables in the centre and the slices of mushrooms on top.
Season to taste and then Carefully poor the consommé around the vegetables.
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I’m a retired professional chef, now a published author, food & travel writer and columnist, I also have my own radio show on Greek News & Radio, bringing the Greek communities around the world together.I run multiple social media platforms including a business directory website promoting businesses in the hospitality and tourism industry worldwide. I also engage in many charitable organisations such as the British Liver Trust, The burnt chef project, Alcohol Change UK and The Mental Health foundation.Some of my links are:BUSINESS DIRECTORY WEBSITEhttp://www.rfmtbusinessdirectory.com/LINKTREEhttps://linktr.ee/RfmtRECIPES FROM MY TRAVELShttps://www.facebook.com/RECIPESFROMMYTRAVELS/COMPLETELY CORNWALLhttps://www.facebook.com/completelycornwall/RFMTBUSINESSDIRECTORYhttps://www.facebook.com/Rfmtbusinessdirectory
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