Cepe Consomme

• 3 pints chicken broth
• 1/2 ounce cepes dried
• 1 x salt and black pepper to taste
• Optional
• 1 tablespoon madeira wine dry

1. Put stock - which should be home made and reasonably clear, and not oversalted, in a saucepan and start heating gently while you wash the dried cepes (porcini in Italian) in a sieve.
2. Add the cepes to the stock and when boiling, turn down to a very gentle simmer.
3. Don't cover, and allow to simmer until reduced to 23 volume.
4. Strain and allow to settle, as the cepes always give out a little sand, no matter how carefully you wash them.
5. When ready to serve, decant from the sediment, reheat and season.
6. Add the optional madeira and serve.

chicken broth, salt, madeira wine

Taken from recipeland.com/recipe/v/cepe-consomme-41751 (may not work)