Cèpe Consommé
Cuisine: French
Author: Epicurus.com Kitchens
  • 3 pints chicken stock
  • 1/2 ounces dried cepes
  • salt and pepper to taste
  • 1 Tablespoon dry Madeira
  1. Put stock - which should be homemade 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.
  2. Strain the broth and allow to settle in another pot, as the cepes always give out a little sand, no matter how carefully you wash them.
  3. When ready to serve, decant from the sediment, reheat and season.
  4. Add the optional Madeira and serve.
Substitute beef broth if chicken is not available.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/cepe-consomme/3448/