Soup: United States – Charred Leek and Porcini Sherry Broth Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 37 min

Additional 20 min

Total 1 hr 17 min

Ingredients

1 large leek, trimmed, cleaned, halved lengthwise
2 shallots, unpeeled
1 small head garlic, halved crosswise
1 oz (28 g) dried porcini mushrooms
2 cups (480 ml) very hot water (for soaking porcini)
4 cups (960 ml) low-sodium beef stock
1 tbsp (15 ml) olive oil
1 small carrot, thinly sliced
1 celery stalk, thinly sliced
6 fresh thyme sprigs
1 bay leaf
6 black peppercorns
2 tbsp (30 ml) dry sherry
1 tsp (5 ml) sherry vinegar
Kosher salt, to taste
Chopped chives, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Char the aromatics: Place the leek (cut side down), shallots, and halved garlic in a hot dry skillet or under a broiler until well charred in spots, 5–7 minutes. Let cool slightly, peel the shallots, coarsely chop the leek, and squeeze the garlic cloves from their skins.
Soak the porcini: Put dried porcini in a heatproof bowl and cover with 2 cups (480 ml) very hot water. Soak 20 minutes. Lift mushrooms out, strain soaking liquid through a fine sieve or coffee filter to remove grit, and reserve. Coarsely chop the porcini.
Build the base: In a medium pot, heat olive oil over medium heat. Add carrot and celery; cook 3 minutes until slightly softened. Stir in chopped leek, peeled shallots, squeezed roasted garlic, and chopped porcini; cook 2 minutes until fragrant.
Simmer: Add beef stock, the strained porcini soaking liquid, thyme, bay leaf, and peppercorns. Bring to a gentle simmer and cook uncovered 30 minutes, skimming any foam.
Strain: Pass the broth through a fine-mesh strainer, discarding solids, for a clear, aromatic broth.
Finish: Return broth to the pot. Season with salt, add dry sherry, and simmer 2 minutes to mellow. Remove from heat and stir in sherry vinegar.
Serve: Ladle into warm bowls and garnish with chopped chives. Add a crack of black pepper if desired.

Char the aromatics: Place the leek (cut side down), shallots, and halved garlic in a hot dry skillet or under a broiler until well charred in spots, 5–7 minutes. Let cool slightly, peel the shallots, coarsely chop the leek, and squeeze the garlic cloves from their skins.
Soak the porcini: Put dried porcini in a heatproof bowl and cover with 2 cups very hot water. Soak 20 minutes. Lift mushrooms out, strain soaking liquid through a fine sieve or coffee filter to remove grit, and reserve. Coarsely chop the porcini.
Build the base: In a medium pot, heat olive oil over medium heat. Add carrot and celery; cook 3 minutes until slightly softened. Stir in chopped leek, peeled shallots, squeezed roasted garlic, and chopped porcini; cook 2 minutes until fragrant.
Simmer: Add beef stock, the strained porcini soaking liquid, thyme, bay leaf, and peppercorns. Bring to a gentle simmer and cook uncovered 30 minutes, skimming any foam.
Strain: Pass the broth through a fine-mesh strainer, discarding solids, for a clear, aromatic broth.
Finish: Return broth to the pot. Season with salt, add dry sherry, and simmer 2 minutes to mellow. Remove from heat and stir in sherry vinegar.
Serve: Ladle into warm bowls and garnish with chopped chives. Add a crack of black pepper if desired.