Wild Mushroom Soup with Arugula and Crispy Serrano Ham

Name: Wild Mushroom Soup with Arugula and Crispy Serrano Ham
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams wild or regular arugula; 2 bay leaves; 473 milliliters canola oil; 2 larges carrots, coarsely chopped; 1 heads celery, coarsely chopped; 2 kilograms chicken bones, chopped; 12 cremini mushrooms, coarsely chopped; 1 bunch Small flat-leaf parsley, stems only; 2 Tbsps flour; 6 sprigs fresh thyme; 1 Tbsp porcini powder; 1 kilograms assorted wild mushrooms (portobello, cremini, shiitake, oyster, porcini), wiped clean and chopped; 2 Tbsps olive oil; 3 Tbsps olive oil; 1 small Spanish onion, thinly sliced; 3 larges Spanish onions, quartered (skin left on); 8 servings Salt and freshly ground black pepper; 8 slices serrano ham; 8 servings White truffle oil, for drizzling; 4 Tbsps unsalted butter; 59 milliliters whole peppercorns

Wild Mushroom Soup with Arugulan and Crispy Serrano Ham might be just the soup you are searching for. This recipe makes 8 servings with 416 calories, 12g of protein, and 36g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have regular arugula, thyme, butter, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

Heat 3 tablespoons butter with 1 tablespoon olive oil in a large stockpot over high heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Pot

Add the wild mushrooms and cook until the mushrooms are golden brown and their liquid has evaporated, about 8 to 10 minutes.

Ingredients you will need

Mushrooms

Transfer the mushrooms to a bowl.

Ingredients you will need

Mushrooms

Equipment you will use

Bowl

Heat 1 tablespoon butter with 1 tablespoon oil in a medium saucepan over medium-high heat.

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Butter

Cooking Oil

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Sauce Pan

Add the onion and cook until soft.

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Onion

Add the cremini mushrooms and cook until golden brown, about 4 to 5 minutes.

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Crimini Mushrooms

Sprinkle flour over mushrooms and cook for 2 minutes.

Ingredients you will need

Mushrooms

All Purpose Flour

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.

Ingredients you will need

Salt And Pepper

Mushrooms

Onion

Stock

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Pot

Sieve

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.

Ingredients you will need

Salt And Pepper

Mushrooms

Stock

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.

Ingredients you will need

Cooking Oil

Soup

Ham

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Frying Pan

Drain on a plate lined with paper towels.

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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.

Ingredients you will need

White Truffle Oil

Arugula

Soup

Ham

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Bowl

Ladle

Preheat oven to 450 degrees F.

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Oven

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.

Ingredients you will need

Salt And Pepper

Chicken Bones

Vegetable

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Roasting Pan

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.

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Vegetable

Water

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Pot

Ladle

Remove from the heat and strain through a mesh strainer into a clean pot.

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Sieve

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.

Equipment you will use

Stove