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.
Medium
Ingredients
Everything you'll need to make this recipe
1
4 cups (950 ml) duck stock
2
3 duck egg yolks (chicken egg yolks will work too)
3
2 cups (480 ml) milk or half and half
4
½ cup (120 ml) chopped duck meat
5
8 oz (225 g) sliced mushrooms
6
½ tsp thyme
7
nutmeg to taste (optional)
Instructions
Step-by-step guide to making this recipe
1
Heat duck stock in a heavy, covered saucepan over medium heat.
2
Add thyme, chopped duck meat, and mushrooms, and cook until mushrooms are tender.
3
In a mixing bowl, whisk egg yolks and milk until well-blended, then slowly add to soup.
4
Stir continually until soup mixture begins to thicken.
5
Sprinkle in nutmeg and serve.