~ Skirt in the Kitchen ~
Bring to a boil in a saucepan Earthly Choice (1.06 ounces) Dried Porcini Mushrooms in 3 1/2 cups corned beef broth
(left over from slow-cooking a corned beef brisket) and 32 ounces regular beef broth. Only skim the settled fat off the top; leave small tidbits of corned beef.
Add 1 bay leaf and 1 sprig of savory. When brought to a full boil, cover with a lid and turn off the heat. In the meantime, brown onions in 1/4 cup olive oil and 1/4 cup unsalted butter–
Very thinly, slice 3 extra-large sweet yellow onions to saute along with (midway to end of cooking onions) 3 cloves finely chopped garlic– Add 1 more onion (the reason: texture and body). Salt the onions, then white pepper and red pepper flakes.
Add 1 cup Cabernet Sauvignon. Stir in the mushrooms and combined broth, 2 tablespoons red balsamic vinegar, 1 tablespoon Worcestershire sauce, and 1 teaspoon Dijon mustard or Inglehoffer Grated Horseradish mustard. Bring to a boil, turn down to a low simmer.
On broil, quickly toast thick slices of multi-grain French bread, both sides of each. Slice in medium thickness dill havarti; place on the bread. Fill a large broiler-safe skillet with the soup, then toasted cheese-lined bread over the soup. Add a second kind of cheese– gruyere, swiss or smoked gouda. Place in the broiler and melt to lightly brown the cheeses. Add grated cheese to sprinkle over the melted cheese once out of the oven. Garnish with chopped savory.
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