Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 pt Chicken stock
1/2 oz Dried Cepes
Salt pepper to taste

--------------------------OPTIONAL-------------------------------
1 tb Dry Madeira

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. Add the cepes to the
stock and when boiling, turn down to a very gentle simmer. Don't
cover, and allow to simmer until reduced to 2/3 volume. Strain and
allow to settle, as the cepes always give out a little sand, no
matter how carefully you wash them. When ready to serve, decant from
the sediment, reheat and season. Add the optional madeira and serve.
Submitted By IAN HOARE On 06-18-95

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