Light Portobello Mushroom Soup with Fresh
Rosemary and A Smithfield Country Ham Flan
 This is a delicious soup that can be enjoyed as is; the country ham flans simply add another level of flavor. The thick country ham slices that you buy at the grocery store to pan-fry will not provide the right texture for the flans. However, you can order almost paper-thin slices from most of the Smithfield companies. (See p.000 for Sources.)
The flans work perfectly in 1-ounce molds, but, lacking molds, use a small baking dish and cut the flan into squares. The shape isnt important, but the thickness is; it should be about -inch.
Makes eight 8-ounce servings.
The Soup:
- 1 pounds portobello mushrooms
- pound button mushrooms
- cup olive oil
- 2 cups roughly chopped onions (about pound)
- 1 cup roughly chopped celery
- 2 teaspoons minced garlic
- 1 cup roughly chopped peeled carrots
- 4 cups Chicken Stock (see Essentials p.000)
- cup tawny Port (you may substitute a fruity Zinfandel or, if you dont want to use alcohol, add an additional cup of Chicken Stock)
- teaspoon chopped fresh rosemary
- 1 cup heavy whipping cream
- teaspoon kosher salt
- teaspoon freshly ground black pepper
Preparation
1. Clean the portobello and button mushrooms by wiping them with a damp paper towel. Remove the stems. Scrape out the black gills underneath the portobello mushroom caps with a spoon and discard them; the gills would turn the soup black. Roughly chop the caps. Quarter the button mushrooms. Set aside.
2. Heat the oil in a heavy-bottomed stockpot over medium-high heat until hot but not smoking. Add the onions, celery, and garlic. Reduce the heat to medium, cover, and sweat the vegetables for 2 minutes. Add the Port and simmer uncovered for 1 to 2 minutes, or until the Port is reduced by half.
3. Add the mushrooms, cover, and simmer over medium heat for 5 minutes, stirring occasionally. Add the Chicken Stock, increase the heat to high, and bring it to a boil. Reduce the heat to medium and simmer for 5 minutes uncovered. Add the rosemary and cream and simmer for an additional 5 minutes uncovered.
4. Ladle the soup into a blender, but fill it only half way because the soup is hot. Pulse carefully on low speed. I dont process this soup to a fine puree because I like the texture to be a little rustic. Season to taste with the salt and pepper.
The Flans:
Makes 8.
- 1 cup heavy whipping cream
- 1 egg
- 2 egg yolks
- Generous cup ground Smithfield Ham (1 ounce), finely chopped by hand or in a food processor
- 1 Tablespoon finely chopped fresh parsley
- Dash kosher salt
- 1/8 teaspoon freshly ground black pepper
- Eight 1-ounce molds, sprayed with non-stick baking spray
- Baking pan large enough to hold the molds and tall enough to fill with water that will reach halfway up the height of the molds
1. Preheat the oven to 325 F.
2. Heat the cream and ham in a small saucepan over medium heat. Simmer it for 5 minutes. Remove from the heat and let cool until just warm, about 5 minutes. Whisk the warm cream and ham into the egg and egg yolks. Add the parsley, salt, and pepper. Divide between the molds, stirring before ladling the mixture into each so that there will be ham in each mold.
3. Put the molds into the baking pan and pour in enough hot water to reach halfway up their sides. Place in the oven and bake for about 25 minutes, or until the centers are just set. Remove the baking pan from the oven. Let the flans cool slightly, but unmold them while still warm to prevent sticking.
To Serve:
Divide the hot soup between eight bowls. Gently add a warm flan and serve.
Advance Preparation Tips:
- The soup can be cooked, cooled, covered, and refrigerated for up to 3 days.
- The flans can be made up to 2 days in advance, but you must unmold them while theyre warm. If made ahead, unmold them and place them in a baking dish sprayed with non-stick vegetable spray, cover and refrigerate. When ready to serve, gently warm them in a 200 F. oven for 10 minutes.
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