Tonight in my cooking class, French series II, we made a consume.  It was served as a soup with julienned crepe.  The crepe contained the herbs and seasoning.  The consume was very clear.  It was excellent.  We also made a chicken mushroom soup that was incredible.  It had a white-roux base, with sauteed mushrooms and stock (all blended and filtered), blended with egg yolks and cream, then sprinkled with julienned chick and mushrooms in the bowl.  (very good)  Oh yeah, and a Saffron Risotto.

The chef teaching the class is quite enjoyable.  She's of Mexican descent, studied at Le Courdon Blu in London, worked in Europe for a while after school, and will be leaving to cook in Italy in a couple of months.  I love people that love food!