Cream of Duck and Mushroom Soup
This recipe first appeared in a Collection of Recipes by Chef Taylor Piercefield. Chef Piercefield also made variations of this soup with Morel Mushrooms.
Source and licence
"Cream of Duck and Mushroom Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cream_of_Duck_and_Mushroom_Soup, revision 4518379), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cream_of_Duck_and_Mushroom_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518379
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 cups (950 ml) duck stock
- 3 duck egg yolks (chicken egg yolks will work too)
- 2 cups (480 ml) milk or half and half
- ½ cup (120 ml) chopped duck meat
- 8 oz (225 g) sliced mushrooms
- ½ tsp thyme
- nutmeg to taste (optional)
Method
- Heat duck stock in a heavy, covered saucepan over medium heat.
- Add thyme, chopped duck meat, and mushrooms, and cook until mushrooms are tender.
- In a mixing bowl, whisk egg yolks and milk until well-blended, then slowly add to soup.
- Stir continually until soup mixture begins to thicken.
- Sprinkle in nutmeg and serve.