Entrée: Italy – Brodo di Finocchio e Porcini (Fennel and Porcini 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 15 min

Cook 1 hr 5 min

Additional 20 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

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 (5 ml) 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 (5 ml) finely grated lemon zest
1 to 1 1 / 2 tsp (5 to 7.5 ml) 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

Show original ingredient measurements

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Rehydrate porcini: Place dried porcini in a heatproof bowl and cover with 2 cups (480 ml) 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 (15 ml) 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.

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.