Food Network: Wild Mushroom Soup with Arugula and Crispy Serrano Ham

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Wild Mushroom Soup with Arugula and Crispy Serrano Ham
Recipe courtesy Bobby Flay

Ingredients
4 tablespoons unsalted butter
2 tablespoons olive oil
3 pounds assorted wild mushrooms (portobello, cremini, shiitake, oyster, porcini),
wiped clean and chopped
Salt and freshly ground black pepper
1 small Spanish onion, thinly sliced
12 cremini mushrooms, coarsely chopped
2 tablespoons flour
6 cups homemade Rich Chicken Stock, recipe follows, or low-sodium canned chicken
broth
1 tablespoon porcini powder*

2 cups canola oil
8 slices serrano ham
1/4 pound wild or regular arugula
White truffle oil, for drizzling

Instructions
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.

Rich Chicken Stock:
4 pounds chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat-leaf parsley, stems only
6 sprigs fresh thyme

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