Simple mushroom and vegetable consommé

Name: Simple mushroom and vegetable consommé
Yield: 2 servings
Cuisine: British
Ingredients: 2 large carrots, peeled but left whole for now; Mushrooms; Leek; Apricots; White onions, very thinly sliced 1tsp of garlic paste; Salt and fresh ground pepper Selection of fresh herbs such as coriander, sage, parsley etc…

RECIPES FROM MY TRAVELS @Rfmt_1871

Birmingham, England, United Kingdom

#Christmasgift

This is my take on a very posh sounding vegetable soup called a consommé but without all of the hassle of using egg whites.

#Christmasgift

This is my take on a very posh sounding vegetable soup called a consommé but without all of the hassle of using egg whites.

RECIPES FROM MY TRAVELS @Rfmt_1871

Birmingham, England, United Kingdom

#Christmasgift

This is my take on a very posh sounding vegetable soup called a consommé but without all of the hassle of using egg whites.

#Christmasgift

This is my take on a very posh sounding vegetable soup called a consommé but without all of the hassle of using egg whites.

Saved

Ingredients

2 servings

2large carrots, peeled but left whole for now
Mushrooms
Leek
Apricots
White onions, very thinly sliced 1tsp of garlic paste
Salt and fresh ground pepper Selection of fresh herbs such as coriander, sage, parsley etc…

Saved

Steps

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.

Saved

Cooksnaps

Saved

RECIPES FROM MY TRAVELS @Rfmt_1871

on December 08, 2022 14:51

Birmingham, England, United Kingdom

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