Quick Mushroom Consommé from The Times Cookery Book by Katie Stewart
An effective recipe to prepare when there is little time to spare. Use small, closed button mushrooms. Melt the butter in a saucepan. Peel and chop the onion. Add to the pan and fry gently to softe...
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 2–3 tablespoons dry sherry
- 2 pints (generous 1 litre) chicken stock
- ½ lb (225 g) button mushrooms
- 1 small onion
- 1 oz (25 g) butter
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