Jellied Consomme With Mushrooms

(SERVES 4)

• 100 g/4 oz button Mushrooms, sliced
• 300 ml/ ½ pt/ 1 ¼ cups water
• 5 ml/1 tsp melon juice
• 15ml/1 tbsp powdered gelatin
• 295 g/10 ½ oz/1 small can condensed beef consomme
• 45ml/3 tbsp sherry
• A dash of soy sauce
• 20 ml/4 tsp very low-fat fromage frais

Simmer the mushrooms in the water and lemon juice until tender. Turn into a large bowl. Blend 30ml/2 tbsp of the hot mushroom liquid with the gelatin dissolves. Stirring, until the gelatin dissolves. Stir into the mushrooms and liquid with the consommé, sherry and soy sauce. Leave to cool, then chill until just set. Stir to break up, spoon into soup bowls and garnish each with 5ml/1 tsp fromage frais.