Soup: United States – Juniper-Porcini Woodland Broth Soup

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

1 oz (30 g) dried porcini mushrooms
1 1 / 2 cups (360 ml) boiling water (for soaking porcini)
4 cups (960 ml) low-sodium beef or mushroom stock
1 tbsp (15 ml) olive oil
1 small leek, white part only, thinly sliced
1 small celery stalk, thinly sliced
1 small carrot, thinly sliced
2 garlic cloves, smashed
4 juniper berries, lightly crushed
6 whole black peppercorns
2 sprigs fresh thyme
1 bay leaf
2 tbsp (30 ml) dry sherry or Madeira
6 oz / 170 g cremini or mixed wild mushrooms, thinly sliced
1 tbsp (14 g) unsalted butter
1 tsp finely grated lemon zest, plus more to taste
2 tbsp (6 g) finely chopped chives
Kosher salt, to taste

Instructions

Place dried porcini in a heatproof bowl and cover with the boiling water. Soak 20 minutes. Strain through a fine sieve or coffee filter to remove grit, reserving the soaking liquid. Rinse the porcini briefly to remove any remaining grit, then chop.
In a medium pot, warm the olive oil over medium heat. Add leek, celery, carrot, and smashed garlic; cook, stirring, until softened but not browned, 5–6 minutes.
Add the stock, reserved porcini soaking liquid (leaving any sediment behind), chopped porcini, juniper berries, peppercorns, thyme, and bay leaf. Bring to a gentle simmer and cook uncovered for 25–30 minutes.
While the broth simmers, sauté the sliced cremini in the butter over medium-high heat until deeply browned and their moisture evaporates, 6–8 minutes. Season lightly with salt and set aside.
Strain the broth through a fine-mesh sieve, pressing lightly on solids; discard solids. Return clear broth to the pot.
Stir in the dry sherry or Madeira and simmer 2 minutes to mellow the alcohol. Season to taste with salt and a pinch of lemon zest (add more to taste for brightness).
To serve, divide the sautéed mushrooms among warm bowls. Ladle the hot broth over, then finish with chopped chives and a final whisper of lemon zest.