Wild Mushroom Soup With Arugula And Crispy Serrano Ham
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
52
Sourness
35
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
4 tbsps
Unsalted Butter3 tbsps
Olive Oil1
Salt1 small
Onion (spanish, thinly sliced)2 tbsps
Flour1 tbsp
Porcini (powder*)2 cups
Canola Oil1810 g
Chicken Bone (chopped)2 large
Carrot (coarsely chopped)1 cup
Peppercorns (whole)6 sprigs
Thyme (fresh)Directions:
1
Heat 3 tablespoons butter with 1 tablespoon olive oil in a large stockpot over high heat
2
Add the wild mushrooms and cook until the mushrooms are golden brown and their liquid has evaporated, about 8 to 10 minutes
3
Transfer the mushrooms to a bowl
4
Heat 1 tablespoon butter with 1 tablespoon oil in a medium saucepan over medium-high heat
5
Add the onion and cook until soft
6
Add the cremini mushrooms and cook until golden brown, about 4 to 5 minutes
7
Sprinkle flour over mushrooms and cook for 2 minutes
8
Add the stock and porcini powder and cook for 20 minutes
9
Season, to taste, with salt and pepper
10
Strain the stock through a strainer into the stockpot that you sauteed the wild mushrooms in and discard the onion and mushrooms
11
Cook stock over medium heat until thickened slightly and then stir in the sauteed wild mushrooms and cook for 15 minutes
12
Season, to taste, with salt and pepper
13
While the soup is cooking, heat the canola oil in a high sided saute pan over high heat until the oil begins to shimmer
14
Carefully add the ham, in batches, and cook until crispy, about 45 seconds to 1 minute
15
Drain on a plate lined with paper towels
16
Ladle the soup into bowls, add a handful of arugula, top with a slice of the crispy ham, and drizzle with a teaspoon of white truffle oil
17
Preheat oven to 450 degrees F
18
Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper
19
Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes
20
Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat
21
Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes
22
Remove from the heat and strain through a mesh strainer into a clean pot
23
Place back on the stove over high heat and cook until reduced by half
24
Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use
25
Yield: about 6 cups