Consommé with Mushrooms and Cress

For the consommé with mushrooms and cress, soak the dried mushrooms in hot water for 2 hours. Wash the watercress and put the stems and leaves separately in two bowls.

Set aside 4 mushrooms for garnish. Chop the other mushrooms into small pieces. Pour the beef broth into a saucepan and add the chopped mushrooms. Drain the liquid from the dried mushrooms into a bowl. Squeeze the mushrooms to the liquid. The mushrooms are not needed further for the consommé.

Add the juice from the dried mushrooms to the consommé along with the watercress stems. Bring everything to a boil and skim off the foam. Reduce the heat and simmer for 10 minutes. Season to taste with salt, pepper and lemon juice. Strain the consommé and pour into soup bowls. Garnish with the remaining mushrooms (finely sliced) and watercress leaves. Serve the consommé with mushrooms and cress immediately hot.

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