Recipe courtesy of Bobby Flay
Episode: Soup
Save Recipe Print
Wild Mushroom Soup with Arugula and Crispy Serrano Ham
Total:
1 hr 15 min
Prep:
20 min
Cook:
55 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 15 min
Prep:
20 min
Cook:
55 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Rich Chicken Stock:

Directions

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:

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

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Pumpkin Soup

Recipe courtesy of Kerry Simon

7-Can Soup

Recipe courtesy of Ree Drummond

Roasted Red-Pepper Soup

Recipe courtesy of Food Network Kitchen

Wild Rice Salad

Recipe courtesy of Ina Garten

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Black Bean Soup

Recipe courtesy of Dave Lieberman

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.