Vegetable and Dried Mushroom Consomme

Submitted by That is Dr House to

"From Mostly Vegetables by Susan Costner. Recipe by Chef Hubert Keller of the Fleur de Lys in San Francisco. It has a lovely gold color and a rich flavor. You can use a lesser grade of dried mushrooms and get the same result. Rosemary will overpower the recipe but you can use almost any other herb"

 

• Ready In: 40mins
• Ingredients: 14
• Yields: 2 quarts
• Serves: 16

ingredients

• 3 medium leeks, see notes
• 1⁄2 small celery root or 3 celery ribs
• 4 shallots, coarsely chopped
• 1 large tomatoes, seeded
• 3 medium carrots, diced
• 10 fresh mushrooms or 10 dried mushrooms, diced
• 3 garlic cloves, coarsely chopped
• 3 parsley sprigs
• 9 fresh basil leaves
• 1 sprig fresh thyme
• 2 bay leaves
• 2 sprigs fresh chervil
• 2 sprigs fresh tarragon
• 10 cups cold water

directions

1. Notes: Best water would be cold spring water. Leeks use both green and white, split in half lengthwise, well rinsed and diced. celery root should be peeled and diced. If using ribs use outside ones and dice. you can use cilantro in place of the tarragon but don't ask me. I hate cilantro so I can't tell you how well that tastes.
2. In stockpot combine all.
3. Bring to boil slowly then reduce to simmer.
4. Simmer 20 minutes, turn off heat, cover, and let rest for 20 minutes.
5. Strain thru a strainer lined with several layers of cheese cloth.
6. Discard solids.
7. Store consommé covered in refrigerator for up to 3 days.