Title: Mushroom Consomme with Morels and Pastry "Hats" Pt 1
Categories: None
Yield: 1 Servings

------------------------------MUSHROOM CONSOMM------------------------------
2 lb Fresh white mushrooms;
-chopped fine, (preferably
-in a food processor)
2 Onions; chopped
2 qt Cold water
1 ts Salt

-----------------------------------MORELS-----------------------------------
1 1/2 c Boiling water
3/4 oz Dried morels*; (about 1 cup)
3/4 c Sercial Madeira
2 tb 1-inch pieces fresh chives

--------------------------------PASTRY "HATS--------------------------------
1 pk (17 1/4-oz) frozen puff
-pastry sheets (2 pastry
-sheets); thawed

--------------------------EGG WASH MADE BY BEATING--------------------------
1 lg Egg with
1 ts Water

*available at specialty foods shops and by mail order.

Although the morels add a woodsy intensity to the flavor of the consommé,
they are not essential. You can substitute other dried exotic mushrooms or
eliminate them altogether and simply float a thin slice of fresh white
mushroom on the soup right before covering the bowl with the pastry.

Make mushroom consommé: In a 6-quart stockpot or kettle combine consommé
ingredients and simmer, uncovered, 2 hours. Pour consommé through a large
fine sieve lined with a rinsed and squeezed paper towel into a large
saucepan, pressing gently on solids, to yield about 5 cups consommé (if
yield is not enough, add water to make 5 cups; if too much, boil consommé
until reduced to 5 cups). Season consommé with salt and pepper.

Prepare morels while consommé is simmering: In a small bowl pour boiling
water over morels and let stand 20 minutes, or until morels are soft.
Remove morels, reserving soaking liquid, and in a small saucepan simmer
morels in Madeira, covered, 5 minutes. Add morel mixture to consommé. Let
reserved soaking liquid settle and slowly pour it into consommé, being
careful to leave last tablespoon (containing sediment) in bowl. Simmer
consommé, covered, 3 minutes and cool to room temperature. Consommé may be
made 2 days ahead and chilled, covered. Bring consommé to room temperature
before proceeding.

Preheat oven to 400°F. and have ready six 12-ounce "truffle soup bowls" or
9- to 10-ounce ovenproof ramekins, each measuring 3 1/2 to 4 inches across
top. Divide consommé, including morels, and chives among bowls or ramekins.

Prepare pastry "hats": On a lightly floured surface roll out 1 sheet puff
pastry into a 12-cinch square and with a round cutter at least 3/4-inch
larger than diameter of bowls cut out 4 rounds. Roll out second puff-pastry
sheet and cut out 2 more rounds in same manner. Brush any excess flour from
both sides of rounds.

Working with 1 pastry round at a time, brush a 1/2-inch-wide border of egg
wash around pastry edges and invert pastry rounds over bowls or ramekins,
carefully stretching 1/2 inch down side and pressing to seal.

When all bowls or ramekins are covered with pastry, brush tops with
remaining egg wash. Pastry-covered consommé may be prepared up to this
point 4 hours ahead and chilled. (Pastry will not rise quite as high when
going straight from refrigerator to oven.) Arrange bowls or ramekins on a
large baking sheet and bake consommé in middle of oven until pastry "hats"
are puffed and golden, 12 to 18 minutes.

Serves 6.

Gourmet

continued in part 2