Can I use chicken stock instead of fish stock?

Yes. Using chicken stock yields a rounder, poultry-forward umami instead of the briny, marine notes from fish stock, so the soup will taste less coastal and more neutral. The clarification technique and texture remain the same when you swap stocks.

Can I finish with olive oil instead of unsalted butter?

Yes. Olive oil will add a fruitier, slightly lighter finish while butter gives a silkier mouthfeel and a subtle creamy richness; choose olive oil if you prefer a non-dairy fat or a brighter finish.

Why is my consommé still cloudy after straining?

Cloudiness is usually caused by boiling during clarification or an incomplete raft. Gently simmer during the raft stage, let the proteins fully coagulate, then strain slowly through cheesecloth; if needed, repeat a second pass through a clean cheesecloth-lined sieve.

Why does the soup taste weak?

A weak flavor indicates insufficient extraction or reduction. Return the strained broth to a clean pot and reduce gently until the aroma concentrates, then finish with butter and tarragon and adjust seasoning with salt and black pepper.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — and divide a large batch into shallow containers so it cools quickly rather than sitting warm in one deep pot. USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Clarified Cremini Consommé with Tarragon

4 bowls · 3 g net carbs

3g Net carbs 6g Fat 10.7g Protein 113.8 kcal

Clarified Cremini Consommé with Tarragon

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings · prep 15 min · cook 35 min · total 50 min · difficulty medium

Clarified consommé uses a gentle simmer and egg whites to produce a clear broth from cremini mushrooms and fish stock. The soup is finished with unsalted butter and fresh tarragon for a silky mouthfeel and an herbaceous top note. The method includes forming and removing an egg-white raft, then reducing and passing the liquid through a fine sieve to achieve clarity. The final spoonable starter is aromatic and light, with thin green onion slices as a fresh garnish.

Ingredients

cremini mushroomsMushroom, Crimini

300 g
fish stockSoup, Stock, fish, home-prepared

800 g
egg whitesEgg, White, raw

120 g
unsalted butterButter, Without salt

20 g
tarragonSpices, Tarragon, dried

6 g
thyme

3 g
saltSalt, Table
4 g
black pepperSpices, Pepper, black

1 g
green onionOnions, Green, raw

24 g

Equipment

stockpot
fine-mesh sieve
cheesecloth
ladle

Method

Trim and slice the cremini mushrooms thinly.
Combine the sliced cremini mushrooms and fish stock in the stockpot and bring to a gentle simmer, skimming any foam from the surface.
Whisk the egg whites until slightly frothy and stir them into the simmering pot to distribute them through the liquid, then maintain a gentle simmer so the egg proteins coagulate into a surface raft.
Let the raft set while the proteins trap floating solids, simmering gently for 12 minutes.
Carefully break the raft and pour the broth through a fine-mesh sieve lined with cheesecloth into a clean pot, discarding the solids trapped in the sieve and cheesecloth.
Return the strained broth to the stove and reduce gently until the aroma concentrates and the liquid is spoonable, about 8 minutes.
Remove from heat and whisk in the unsalted butter, then stir in the tarragon and thyme and season with salt and black pepper to taste.
Ladle the consommé into bowls and finish with thin slices of green onion.

Tips

Pro tip

Slice cremini mushrooms as thinly as possible to extract flavor quickly during the initial simmer.
Avoid boiling after the egg-white raft forms; a vigorous boil breaks the raft and clouds the consommé.
Tear tarragon leaves and add them off heat so their aroma remains bright rather than cooked away.

Frequently asked questions

Can I use chicken stock instead of fish stock?: Yes. Using chicken stock yields a rounder, poultry-forward umami instead of the briny, marine notes from fish stock, so the soup will taste less coastal and more neutral. The clarification technique and texture remain the same when you swap stocks.
Can I finish with olive oil instead of unsalted butter?: Yes. Olive oil will add a fruitier, slightly lighter finish while butter gives a silkier mouthfeel and a subtle creamy richness; choose olive oil if you prefer a non-dairy fat or a brighter finish.
Why is my consommé still cloudy after straining?: Cloudiness is usually caused by boiling during clarification or an incomplete raft. Gently simmer during the raft stage, let the proteins fully coagulate, then strain slowly through cheesecloth; if needed, repeat a second pass through a clean cheesecloth-lined sieve.
Why does the soup taste weak?: A weak flavor indicates insufficient extraction or reduction. Return the strained broth to a clean pot and reduce gently until the aroma concentrates, then finish with butter and tarragon and adjust seasoning with salt and black pepper.
How should I store leftovers, and how do I reheat them?: Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — and divide a large batch into shallow containers so it cools quickly rather than sitting warm in one deep pot. USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per bowl

Primary macros

Net carbs Fat Protein

3 gNet carbs

10.7 gProtein

6 gFat

1.8 gFiber

113.8Calories

Electrolytes

Na755 mgSodium

K693 mgPotassium

Mg33 mgMagnesium

Minerals

Calcium: 38 mg
Iron: 1.01 mg
Magnesium: 33 mg
Phosphorus: 201 mg
Potassium: 693 mg
Zinc: 0.62 mg
Copper: 0.390 mg
Selenium: —

Vitamins

Vitamin A: —
Vitamin C: —
Vitamin D: 0.0 µg
Vitamin E: —
Vitamin K: —
Thiamin (B1): 0.069 mg
Riboflavin (B2): 0.712 mg
Niacin (B3): 5.73 mg
Pantothenic acid (B5): —
Vitamin B6: 0.209 mg
Folate: —
Vitamin B12: —

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

319.5 g per bowl

9 figures are unavailable. Nothing was estimated in its place.

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Published 27 August 2026

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