Entrée: Italy – Brodo di Finocchio e Porcini (Fennel and Porcini Broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Additional 20 min

Total 1 hr 40 min

Ingredients

1 oz (28 g) dried porcini mushrooms
2 cups (480 ml) boiling water (for soaking porcini)
1 large fennel bulb, cored and thickly sliced (reserve fronds for garnish)
1 medium leek, white and light green parts, sliced and rinsed
1 small carrot, chopped
2 cloves garlic, smashed
2 sprigs fresh thyme
1 bay leaf
1 tsp black peppercorns
1 tbsp (15 ml) extra-virgin olive oil, plus more for finishing
4 cups (960 ml) low-sodium chicken stock
2 tbsp (30 ml) dry sherry (or dry Madeira)
1 tsp finely grated lemon zest
1 to 1 1 / 2 tsp kosher salt, to taste
4 oz / 115 g fresh shiitake or cremini mushrooms, thinly sliced (optional, for garnish)
2 tbsp (30 ml) chopped fresh parsley and reserved fennel fronds, for garnish
Freshly ground black pepper, to taste

Instructions

Rehydrate porcini: Place dried porcini in a heatproof bowl and cover with 2 cups boiling water. Soak 20 minutes. Lift mushrooms out, finely chop, and strain the soaking liquid through a coffee filter or double cheesecloth to remove grit; reserve the liquid.
Roast aromatics: Heat oven to 425°F/220°C. Toss fennel and leek with 1 tablespoon olive oil and a pinch of salt on a sheet pan. Roast until caramelized at the edges, 18–22 minutes.
Build the broth: In a pot, combine the roasted fennel and leek, chopped porcini, strained porcini liquid, chicken stock, carrot, garlic, thyme, bay leaf, and peppercorns. Bring just to a simmer and cook gently (do not boil) for 30–35 minutes to extract flavor.
Strain and finish: Strain through a fine-mesh sieve lined with cheesecloth for a clear broth, pressing lightly. Return broth to the pot, add dry sherry, and simmer 2 minutes. Stir in lemon zest, then season with kosher salt and a few grinds of black pepper to taste.
Optional mushroom garnish: While the broth simmers, sauté the fresh sliced mushrooms in a little olive oil over medium-high heat until browned and tender, 5–6 minutes; season with a pinch of salt.
Serve: Divide sautéed mushrooms (if using) among warm bowls. Ladle in the hot broth and finish with chopped parsley and fennel fronds plus a light drizzle of olive oil. Serve immediately.