In a large saucepan soak dried mushrooms in chicken stock for 2 hours.
Remove hydrated mushrooms, saving liquid, and mince, discarding any hard pieces.
Return minced mushrooms to pan and add fresh minced stems, shallots, salt and pepper. Bring to a boil over medium-high heat and reduce heat to simmer. Simmer for 40 minutes. If liquid evaporates, add water to maintain original volume. Remove from heat and add soy sauce and sherry.
In a stainless steel bowl, beat egg whites. Stirring constantly, add broth to egg whites.
Return mixture to pan and place on stove over medium heat. Whisking constantly, bring liquid to a simmer. Reduce heat to simmer and let cook without stirring for 15 minutes.
Line a strainer with 2 layers of cheesecloth and set over a medium bowl. Pour consomme into strainer, pressing solids through cheesecloth. Season with salt and pepper and set aside.
In a small saucepan, add water and a few drops of lemon juice; bring to a boil. Add sliced fresh mushroom caps and boil for 2 minutes.
Drain and add mushrooms to a clean saucepan. Add consomme to pan with mushrooms and bring to a simmer. Ladle into individual small bowls.
This recipe requires many steps, and to be honest, while preparing it, I wondered how all this bother could be worth a simple broth type soup. Unanimously, everyone at the table raved about the consomme! I’m convinced the intensity and depth of flavors could not be accomplished any other way. This recipe is definately worth it!