Cepe Consomme Recipe

Step 1

Put stock - which should be home made and reasonably clear, and not over salted, in a saucepan and start heating gently while you wash the dried cepes (porcini in Italian) in a sieve. Add the cepes to the stock and when boiling, turn down to a very gentle simmer. Don't cover, and allow to simmer until reduced to 2/3 volume. Strain and allow to settle, as the cepes always give out a little sand, no matter how carefully you wash them. When ready to serve, decant from the sediment, reheat and season. Add the optional Madeira and serve.

Things You'll Need

  • 3pt Chicken stock
  • 1/2oz Dried Cepes
  • Salt & pepper to taste
  • 1tb Dry Madeira

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