Cepe Consomme

1. 1

   Put stock - which should be home made and reasonably clear, and not oversalted, in a saucepan and start heating gently while you wash the dried cepes (porcini in Italian) in a sieve.

2. 2

   Add the cepes to the stock and when boiling, turn down to a very gentle simmer.

3. 3

   Don't cover, and allow to simmer until reduced to 23 volume.

4. 4

   Strain and allow to settle, as the cepes always give out a little sand, no matter how carefully you wash them.

5. 5

   When ready to serve, decant from the sediment, reheat and season.

6. 6

   Add the optional madeira and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.