Mushroom consommé

Method

1. Place the open cap mushrooms, stock, Madeira, onion, celeriac and thyme in a big pot. Bring to a gentle simmer and cook for 30 minutes.

2. Meanwhile, place the dried ceps in a bowl and cover with boiling water. Set aside for 20 minutes.

3. Place the egg whites in a large heavy based saucepan and whip until frothy.

4. When the stock is ready, pour it through a fine conical sieve, straight into the pan with the egg whites.

5. Add the soaking liquid from the dried mushrooms, reserving the mushrooms for later. Stir well and season if necessary.

6. Bring the mixture to a gentle boil and leave to simmer for 15 minutes. The egg white will form a crust on the top of the stock, which you will need to break open in the centre. Any impurities will be brought to the surface and will stick to the egg crust.

7. Cook the ravioli in lightly salted boiling water and drain. Place 2-3 ravioli in each soup bowl along with a few of the reserved ceps.

8. Carefully ladle out the hot consommé from the centre of the pan, leaving behind the egg white crust. Pour over the ravioli and ceps and serve piping hot.