Dried shiitakes, porcinis, and kombu steep into a deep stock while onion, carrot, and fennel roast until heavily caramelized; seared button mushrooms, madeira, and egg whites then refine it all into a crystal-clear consommé.
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Combine shiitakes, porcinis, and kombu with water in 2-gallon pot. stock 20 minutes , strain and reserve stock, discarding mushrooms and kombu.
Preheat oven to 350°F. Toss onion, carrot and fennel with oil. vegetables until well caramelized, approximately 20 to 30 minutes . Add tomatoes and garlic for last 10 minutes .
In 12-inch sauté pan, sauté button mushrooms in oil until well caramelized, stirring often. Deglaze pan over high heat with some reserved stock.
Transfer ed mushrooms, their deglazing liquid, and vegetables to 1-gallon pot. Add bouquet garni and remaining stock. 45 minutes , skimming surface. Strain and reserve broth, discarding bouquet garni and vegetables.
In 1-gallon pot, reduce broth to about 8 cups. Chill broth in ice bath to room temperature.
Add clarification to pot, mixing well. Heat broth to , stirring occasionally. When is reached, cease stirring. Clarification will rise to top, forming “raft.” uncovered another 20 minutes . Strain resulting “consommé” (clarified broth) through chinois lined with many layers of cheesecloth.
Degrease surface of consommé with paper towels, if necessary. Season with salt and pepper. Ladle soup in bowls and garnish with chives.
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