French Mushroom Consommé | Delicate & Aromatic

Preheat the oven to 200 °C top/bottom heat. Soak the dried porcini mushrooms in 150 ml of lukewarm water for 15 minutes. Cut half of the cremini mushrooms in half, and coarsely chop the shallots and carrots. Spread the vegetables on a baking sheet lined with baking paper and roast in the oven for 20 minutes until deep golden brown to develop rich umami flavors.

Transfer the roasted vegetables and mushrooms from the oven into a large pot. Add the soaked porcini mushrooms along with their soaking water, coarsely sliced leek, crushed garlic, and thyme sprigs. Deglaze with white wine and pour in the vegetable broth. Simmer gently over low heat for 30 minutes, then strain through a fine sieve, reserving the clear broth.

To clarify the consommé, separate the eggs. Whisk the egg whites lightly with a pinch of salt until frothy and stir into the slightly cooled broth. Heat slowly to a gentle simmer until the egg white rises to the surface and traps all impurities. Carefully pierce the egg white raft, ladle the crystal-clear consommé through a cheesecloth, and season with salt and pepper to taste.