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Andreas Viestad's Porcini Consomme

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.9802
Energy (kCal)1086.9767
Carbohydrates (g)158.82
Total fats (g)32.4403
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium pot, bring vegetable broth to a boil. Add mushrooms (all fresh or a combo of dried and fresh), peppercorns, bay leaves and the cinnamon stick. Reduce heat and simmer for 20 minutes, skimming off any foam that forms on the surface. | 2. Line a colander or sieve with cheesecloth (I use a coffee filter sometimes) and strain the consomme into another pot, pressing gently on the mushrooms with a spoon to extract as much of the liquid as possible. Discard mushrooms and spices. | 3. Reheat the consomme and season to taste with salt. Pour into bowls and garnish with a couple of tablespoons of cream per portion, sprinkle with cinnamon and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable broth 6 cups 974.16 157.93200000000002 35.7192 23.0256
    porcini mushroom 1 trimmed cut 25.2167 0.0 5.61 0.1417
    black peppercorn 5 25.2167 0.0 5.61 0.1417
    bay leaf 2 -3 - - - -
    cinnamon 1/2 - - - -
    sea salt 25.2167 0.0 5.61 0.1417
    whipping cream 1/4 cup 87.6 0.888 0.6509999999999999 9.273
    cinnamon 1/2 teaspoon ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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