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.


  • 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


  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.