​​​​​​​Mushroom Soup with Braised Pork Belly

Chef Richard Chamberlain of Chamberlain's Brau Hous stops by Good Day to promote the Addison Oktoberfest and make a black forest mushroom soup with braised pork belly, caramelized onions and chives.

Mushroom Soup with Braised Pork Belly

2 Tbs. unsalted butter
2 Tbs. olive oil
1 medium onion, diced
1 medium carrot, diced
4 cloves garlic, minced
1 teaspoon tomato paste
3/4 lb. fresh wild mushrooms, sliced
2 Tbs. fresh chopped thyme leaves
Kosher salt and freshly ground black pepper
2 cups chicken stock
2 cups beef stock
1/4 cup half-and-half
3 Tbs. dry sherry
1 tablespoon cornstarch (dissolved)
½ pound braised pork belly
1 tablespoon long cut chives

Melt the butter and olive oil in a stockpot over medium heat. Add the onion and cook stirring until caramelized. Stir in the garlic and cook for 1 minute. Add the mushrooms, carrots and thyme. Cook until the mushrooms brown. Add the stocks and tomato paste. Bring to a boil over high heat, reduce the heat and cook until the mushrooms are tender. Stir in the half-and-half, sherry and cornstarch. Add more salt and pepper to taste, if needed, and reheat. Garnish with pork belly and chives. 

LINK: www.AddisonOktoberfest.com

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