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1
Heat 3 tablespoons butter with 1 tablespoon olive oil in a large stockpot over high heat.
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2
Add the wild mushrooms and cook until the mushrooms are golden brown and their liquid has evaporated, about 8 to 10 minutes.
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3
Transfer the mushrooms to a bowl.
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4
Heat 1 tablespoon butter with 1 tablespoon oil in a medium saucepan over medium-high heat.
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5
Add the onion and cook until soft.
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6
Add the cremini mushrooms and cook until golden brown, about 4 to 5 minutes.
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7
Sprinkle flour over mushrooms and cook for 2 minutes.
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8
Add the stock and porcini powder and cook for 20 minutes.
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9
Season, to taste, with salt and pepper.
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10
Strain the stock through a strainer into the stockpot that you sauteed the wild mushrooms in and discard the onion and mushrooms.
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11
Cook stock over medium heat until thickened slightly and then stir in the sauteed wild mushrooms and cook for 15 minutes.
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12
Season, to taste, with salt and pepper.
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13
While the soup is cooking, heat the canola oil in a high sided saute pan over high heat until the oil begins to shimmer.
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14
Carefully add the ham, in batches, and cook until crispy, about 45 seconds to 1 minute.
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15
Drain on a plate lined with paper towels.
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16
Ladle the soup into bowls, add a handful of arugula, top with a slice of the crispy ham, and drizzle with a teaspoon of white truffle oil.
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17
Preheat oven to 450 degrees F.
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18
Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
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19
Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
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20
Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat.
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21
Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
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22
Remove from the heat and strain through a mesh strainer into a clean pot.
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23
Place back on the stove over high heat and cook until reduced by half.
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24
Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
