Three-Mushroom Consomme

Soak porcini mushrooms in the warm water until softened, about 1 hour.

Lift mushrooms out of soaking liquid, rinse well, drain, and finely chop; set aside. Strain soaking liquid through coffee filter or doubled cheesecloth in sieve and reserve.

Heat porcini mushrooms, soaking liquid, white and shiitake mushrooms, shallots, broth, wine, salt, and pepper to simmering in large pot. Reduce heat; simmer uncovered 45 minutes.

To clarify broth mixture, beat egg whites in large bowl with wire whisk until frothy. Gradually beat in hot stock mixture, and return mixture to pot. Heat, stirring gently, over medium heat just to simmering.

Reduce heat and simmer gently without stirring until egg whites coagulate and float to surface. Use ladle to make small hole in whites for stock to bubble through, and continue simmering 15 minutes.

Place sieve over clean bowl and line with several layers dampened cheesecloth. Ladle clear stock into sieve and strain into bowl; discard solids.

Return consomme to clean pot and heat over low heat until hot. Stir in Madeira, then taste and adjust seasonings.

Heat medium saucepan of water to boiling. Salt water and add carrot and leek. Cook until crisp-tender, about 2 minutes. Remove with slotted spoon.

Divide cooked vegetables and thinly sliced fresh mushrooms among soup bowls. Ladle consomme over vegetables and serve at once.

NOTE: Because consomme must be completely free of fat, chill chicken broth and remove hardened fat from surface before using it.