Simple mushroom and vegetable consommé

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