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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.
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