Soup: France – Bouillon De Cèpes (Porcini Mushroom Broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 20 min

Total 1 hr 40 min

Ingredients

1 oz (30 g) dried porcini mushrooms
2 cups (480 ml) boiling water (for soaking porcini)
1 tbsp (15 g) unsalted butter
1 tbsp (15 ml) olive oil
3 large shallots, halved lengthwise
8 oz / 225 g cremini mushrooms, sliced
1 celery stalk, chopped
1 small carrot, chopped
2 cloves garlic, smashed
4 sprigs fresh thyme
1 bay leaf
1 tsp whole black peppercorns, lightly cracked
1 tbsp green peppercorns in brine, drained
1 / 4 cup (60 ml) cognac or brandy
4 cups (960 ml) low-sodium beef stock
Small handful parsley stems (optional)
1 tsp (5 ml) sherry vinegar (to taste)
Kosher salt, to taste
Chives or flat-leaf parsley, finely sliced (for garnish)

Instructions

Cover dried porcini with the boiling water and let soak 20 minutes. Lift porcini out, finely chop, and strain the soaking liquid through a coffee filter or fine towel to remove grit; reserve.
In a heavy pot, heat butter and olive oil over medium-high. Place shallot halves cut-side down and cook until deeply browned, 4–6 minutes. Add cremini mushrooms and cook, stirring, until they release liquid and caramelize, 6–8 minutes.
Add celery, carrot, and garlic; cook 3 minutes. Stir in thyme, bay leaf, cracked black peppercorns, chopped porcini, and green peppercorns.
Off the heat, add Cognac (tilt pan away from you). Return to medium heat and simmer 30–60 seconds to cook off most alcohol, scraping up browned bits.
Pour in beef stock and the strained porcini soaking liquid. Add parsley stems if using. Bring to a gentle simmer, then reduce heat and cook uncovered 25–30 minutes; avoid a hard boil to keep the broth clear.
Strain through a fine-mesh sieve (do not press solids for the clearest broth). Return broth to the pot and season with kosher salt and sherry vinegar to brighten.
Serve hot in warmed bowls, garnished with sliced chives or parsley.