Consomme With Sauteed Mushrooms

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Recipe for Consomme With Sauteed Mushrooms. Chef David Reitz came up with this recipe in conjunction with the exhibition of the Campbell collection of soup tureens at Delaware's Winterthur Museum.

Ingredients

  • 2 pounds assorted mushrooms (such as crimini, portabello, shitake, morel, chanterelle, and domestic)
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced or pressed
  • 1 1/2 quarts chicken, veal, beef or vegetable stock
  • 1 teaspoon thyme
  • 1/4 cup dry sherry
  • 1/4 cup butter or olive oil
  • chopped parsley for garnish
  • salt and pepper to taste

Directions

  1. Clean and dry mushrooms. Slice thinly. Simmer stock with sherry, thyme, salt and pepper. In a large sauté pan, heat butter or oil. Sauté mushrooms, shallots and garlic until wilted. To serve: ladle stock into bowls. Divide mushrooms among bowls, garnish with parsley.