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

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

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Wild Mushroom Soup with Arugula and Crispy Serrano Ham (Bobby Flay)

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Ingredients:

Serving

4 tbsp unsalted butter
2 tbsp olive oil
3 lb 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 tbsp flour
6 cups homemade rich chicken stock
1 tbsp porcini powder
2 cups canola oil
8 slices serrano ham
1/4 lb wild or regular arugula
white truffle oil, for drizzling
4 lb chicken bones, chopped
3 large spanish onions, quartered (skin left on )
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tbsp 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

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1263.32 Kcal (5289 kJ)
Calories from fat	984.62 Kcal
		% Daily Value*
Total Fat	109.4g	168%
Cholesterol	227.92mg	76%
Sodium	568.74mg	24%
Potassium	1297.26mg	28%
Total Carbs	17.42g	6%
Sugars	8.4g	34%
Dietary Fiber	2.88g	12%
Protein	52.4g	105%
Vitamin C	13.8mg	23%
Vitamin A	0.3mg	8%
Iron	4.3mg	24%
Calcium	76.2mg	8%

Amount Per 100 g
Calories	181.63 Kcal (760 kJ)
Calories from fat	141.56 Kcal
		% Daily Value*
Total Fat	15.73g	168%
Cholesterol	32.77mg	76%
Sodium	81.77mg	24%
Potassium	186.51mg	28%
Total Carbs	2.5g	6%
Sugars	1.21g	34%
Dietary Fiber	0.41g	12%
Protein	7.53g	105%
Vitamin C	2mg	23%
Iron	0.6mg	24%
Calcium	11mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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