French Porcini Consommé | Elegant Wild Mushroom Essence

Soak the dried porcini mushrooms in 200 ml of lukewarm water for 15 minutes. Finely dice the shallots, garlic, carrot, and celery.

Melt 15 g of butter in a pot. Gently sauté the diced vegetables for 3-4 minutes. Add the soaked porcini mushrooms along with their soaking water (poured through a fine sieve), thyme sprigs, bay leaves, and 1000 ml of vegetable broth.

Bring the soup to a boil and simmer gently over low heat for about 25 minutes so that the full wild mushroom flavour develops. Then strain the broth through a sieve lined with a cheesecloth to obtain a crystal-clear consommé. Season to taste with salt and black pepper.