Andreas Viestad's Porcini Consomme

Name: Andreas Viestad's Porcini Consomme
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1419.54 ml vegetable broth; 453.59 g porcini mushroom, cleaned, trimmed and cut into 1/2-inch thick slices (or 1 lb white button mushrooms plus 2 oz. dried funghi porcini); 5 black peppercorns; 2-3 bay leaves; 1 cinnamon stick; sea salt; 59.14 ml whipping cream, whipped to soft peaks; 2.46 ml ground cinnamon

Submitted by EdsGirlAngie

"An Andreas Viestad recipe, one of my favorite chefs! This one is from his television cooking show, and has a deliciously different flavor. If you can't find fresh porcini mushrooms, the recipe does allow for a pound of white (button) mushrooms plus 2 ounces of dried porcinis. And don't skip the delicious garnish!"

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Ready In:: 40mins
Ingredients:: 8
Serves:: 4

ingredients

1419.54 ml vegetable broth
453.59 g porcini mushroom, cleaned, trimmed and cut into 1/2-inch thick slices (or 1 lb white button mushrooms plus 2 oz. dried funghi porcini)
5 black peppercorns
2-3 bay leaves
1 cinnamon stick
sea salt
59.14 ml whipping cream, whipped to soft peaks
2.46 ml ground cinnamon

directions

In a medium pot, bring vegetable broth to a boil. Add mushrooms (all fresh or a combo of dried and fresh), peppercorns, bay leaves and the cinnamon stick. Reduce heat and simmer for 20 minutes, skimming off any foam that forms on the surface.
Line a colander or sieve with cheesecloth (I use a coffee filter sometimes) and strain the consomme into another pot, pressing gently on the mushrooms with a spoon to extract as much of the liquid as possible. Discard mushrooms and spices.
Reheat the consomme and season to taste with salt. Pour into bowls and garnish with a couple of tablespoons of cream per portion, sprinkle with cinnamon and serve.