Soup: Italy - Brodo Di Porcini (Sherry-Kissed Porcini-Thyme Broth)

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 35 min

Additional 20 min

Total 1 hr 15 min

Ingredients

1 oz (28 g) dried porcini mushrooms
8 oz / 225 g cremini mushrooms, thinly sliced
1 small shallot, thinly sliced
2 cloves garlic, lightly smashed
2 sprigs fresh thyme
1 small sprig fresh rosemary
1 bay leaf
6 cups (1.4 L) low-sodium beef stock (or 4 cups beef stock + 2 cups water)
1 / 3 cup (80 ml) dry sherry
1 tsp black peppercorns
1 tbsp (15 ml) extra-virgin olive oil, plus more for finishing
1 to 1 1 / 4 tsp kosher salt, to taste
Finely grated zest of 1 / 2 lemon, for finishing
2 tbsp (30 ml) finely snipped fresh chives, for garnish

Instructions

Place dried porcini in a heatproof bowl and cover with 1 1/2 cups just-boiled water. Soak 20 minutes. Lift porcini out, squeeze gently, and chop. Strain soaking liquid through a coffee filter or fine cloth to remove grit; reserve.
In a medium pot, warm olive oil over medium heat. Add shallot, cremini, and a pinch of salt. Cook, stirring, until mushrooms release liquid and edges caramelize, 7 to 9 minutes. Add garlic and cook 1 minute more.
Pour in sherry and simmer until almost evaporated, 2 to 3 minutes, scraping up browned bits.
Add chopped porcini, strained porcini liquid, beef stock, thyme, rosemary, bay leaf, peppercorns, and 1 teaspoon salt. Bring to a gentle simmer; cook uncovered 25 to 30 minutes to infuse.
Strain through a fine-mesh sieve lined with cheesecloth for a clear brodo. Discard solids. Taste and adjust salt.
Rewarm if needed. Ladle into warmed bowls and finish with a light drizzle of olive oil, a whisper of lemon zest, and chives. Serve alongside the steak to echo its rosemary-garlic savor while providing bright, umami-forward contrast.