Soup: United States – Charred Leek and Porcini Thyme Broth Soup
Serving Size: 4
Approximate Time
Prep
20 min
Cook
40 min
Total
1 hr
Ingredients
1 oz (28 g) dried porcini mushrooms
2 large leeks, trimmed, halved lengthwise, thoroughly rinsed
4 garlic cloves, smashed
6 fresh thyme sprigs
1 bay leaf
8 whole black peppercorns
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (30 ml) dry sherry (optional)
6 cups (1.4 L) water
1 1 / 2 cups (360 ml) boiling water (for soaking porcini)
1 tsp kosher salt, plus more to taste
1 / 2 tsp lemon zest
1 tsp fresh lemon juice, to finish
4 oz / 115 g cremini mushrooms, very thinly sliced (garnish)
1 tbsp (15 ml) finely chopped chives
Freshly ground black pepper, to finish
Instructions
Rinse the dried porcini under cold water. Place in a heatproof bowl and cover with 1½ cups boiling water; soak 20 minutes. Strain the soaking liquid through a coffee filter or very fine sieve to remove grit; reserve both liquid and mushrooms separately.
Heat a heavy skillet over medium-high. Place the leek halves cut-side down (lightly film with oil if needed) and cook until well charred in spots, 5–7 minutes. Roughly chop the leeks.
In a soup pot, warm the olive oil over medium heat. Add the garlic and cook 30 seconds until fragrant. Add the charred leeks, soaked porcini, thyme, bay leaf, and peppercorns. Pour in the sherry (if using) and simmer 1 minute to reduce slightly.
Add 6 cups water plus the strained porcini soaking liquid. Bring to a gentle boil, then reduce to a simmer. Skim any foam and cook uncovered for 25–30 minutes to infuse.
Strain the broth through a fine-mesh sieve lined with cheesecloth or a clean towel, pressing lightly on solids. Return the clear broth to the pot.
Season with kosher salt, lemon zest, and lemon juice. Keep hot over low heat and adjust seasoning to taste.
For garnish, toss the thinly sliced cremini with a pinch of salt and a few drops of lemon juice. Divide the slices among warm bowls. Ladle in the hot broth, finish with chives and a turn of black pepper, and serve.
