Title: Cepe consomme
 Categories: Starters, Soups, Vegetables, French
      Yield: 4 Servings
 
      3 pt Chicken stock
    1/2 oz Dried Cepes
           Salt & pepper to taste

MMMMM--------------------------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.