Being on a diet, it is sometimes so hard to think of something to eat in the morning that is filling without having rice, noodles, bread or cereal. This morning was one of those mornings wherein I needed something filling. Ok, more like, I was craving for something filling. There I was like a little mouse, scrounging around the refrigerator looking for some ingredients to stir my creative juices, when I found portobello mushrooms! Immediately, I thought, Mushroom Soup! but how could i make mushroom soup without cream? Ha! Mushroom Consomme!!!! So, here it is! And it was deelish by the way.
Mushroom Consomme
Saute slivered garlic and onions in a bit of olive oil. When slightly brown, add thinly sliced portobello mushrooms and saute until soft. Pour in enough water to make a soup, and simmer for 10 to 15 minutes. Season with salt, pepper and garlic powder.
Transfer the mushrooms without the soup into a bowl. Poach the egg in the mushroom stock. When done, place the egg in the bowl with the mushrooms. Adjust the seasoning the soup, then pour in the bowl of mushrooms and egg. Drizzle some truffle oil over it and garnish with spring onions.
Simple and filling! Enjoy!
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