Pork and Smoked Oyster Mushroom Soup

INGREDIENTS

2 ham hocks
1 gram mire poix
3 bay leaves
5 sprigs rosemary
2 tablespoons black peppercorns
3 pounds of bacon lardons
4 tablespoons chopped garlic
2 cups white wine
2 pounds of diced smoked carrots
2 pounds of smoked oyster mushrooms
2 pounds of bok choi
1 poblano pepper, diced
4 tablespoon lemon juice
1 bunch green onions
Salt & pepper to taste

DIRECTIONS

Phase One
In a large stock pot combine the following:
2 ham hocks
1 gallons of mire poix
3 bay leaves
5 sprigs rosemary
2 tablespoons of black peppercorns
Cover ingredients with cold water, bring to boil, reduce to simmer and cook for 4 hours. Skim fat from surface every fifteen minutes.

Phase Two
3 pounds of bacon lardons
4 tablespoons chopped garlic
2 cups white wine
2 pounds of diced smoked carrots
2 pounds of smoked oyster mushrooms
2 pounds of bok choi
1 poblano pepper, diced
4 tablespoon lemon juice
1 bunch green onions
Salt & pepper to taste
Brown bacon lardons, drain oil, sweat garlic, deglaze with white wine, add the phase one pork broth, carrots, mushrooms and poblano. Bring to boil, reduce heat, simmer ten minutes while skimming regularly, fold in greens, green onions and lemon juice. Adjust seasonings.

 

“Pork and Smoked Oyster Mushroom Soup”

Submitted by: Sous Chef Corey Thomas

Related Recipes

There are no recipes here yet.

  • Recipes by Category

Please submit photos of the dish, ingredients, preparation and directions. Happy cooking!