WILD MUSHROOM SOUP WITH ARUGULA AND CRISPY SERRANO HAM
Steps:
- Heat 3 tablespoons butter with 1 tablespoon olive oil in a large stockpot over high heat. Add the wild mushrooms and cook until the mushrooms are golden brown and their liquid has evaporated, about 8 to 10 minutes. Transfer the mushrooms to a bowl.
- Heat 1 tablespoon butter with 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the cremini mushrooms and cook until golden brown, about 4 to 5 minutes. Sprinkle flour over mushrooms and cook for 2 minutes. Add the stock and porcini powder and cook for 20 minutes. Season, to taste, with salt and pepper. Strain the stock through a strainer into the stockpot that you sauteed the wild mushrooms in and discard the onion and mushrooms.
- Cook stock over medium heat until thickened slightly and then stir in the sauteed wild mushrooms and cook for 15 minutes. Season, to taste, with salt and pepper.
- While the soup is cooking, heat the canola oil in a high sided saute pan over high heat until the oil begins to shimmer. Carefully add the ham, in batches, and cook until crispy, about 45 seconds to 1 minute. Drain on a plate lined with paper towels.
- 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.
- Preheat oven to 450 degrees F.
- Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
- 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. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
- Yield: about 6 cups
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
CS GANG
[email protected]I would highly recommend this recipe to anyone who loves mushrooms.
Kristofina Neingo
[email protected]This soup is perfect for a special occasion. It's elegant and delicious.
george murenzi
[email protected]What a great recipe! I'm so glad I tried this soup.
Tahmid Ahmed
[email protected]This soup is easy to make and packed with flavor. I will definitely be making it again.
Steven Reddick
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The flavors are very well-balanced.
Sohag Mia
[email protected]This was a great recipe. I used a mix of wild mushrooms and it turned out delicious.
Muskan Ch
[email protected]This soup is divine! The crispy serrano ham adds a wonderful smokiness and crunch.
jeremiah mugagga
[email protected]I've made this soup twice now and it's always a hit. It's the perfect comfort food for a cold day.
ASSSL TORNADO
[email protected]This soup is delicious and easy to make. I will definitely be making it again!
md sodrul
[email protected]The flavors in this soup are incredible! I highly recommend trying it.
Thumper
[email protected]I made this for my family and they all loved it. It's a great recipe for a cold winter day.
dio brandio
[email protected]This is the best mushroom soup I've ever had. The crispy serrano ham is the perfect touch.
Warner Anderson
[email protected]This was a hit at my dinner party! Everyone loved it.
UGBEM AGNES
[email protected]This soup is amazing! I'm not usually a fan of mushrooms, but this soup changed my mind. The flavors are so well-balanced and the texture is perfect.
Md Razib Ahamed Gmail
[email protected]I substituted oyster mushrooms for the wild mushrooms and it turned out great!
raja zeshan
[email protected]A great recipe for a special occasion. It was surprisingly easy to make and the results were impressive.
Raymond Chilema
[email protected]This wild mushroom soup was an absolute delight! The broth was rich and flavorful, with a perfect balance of earthy mushroom notes and a touch of creaminess. The arugula and crispy serrano ham added a wonderful freshness and a delightful textural con