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Wikibooks
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.
Ingredients
ScaleNo serving count in the source — scale by factor
- duck stock4 cup
- duck egg yolk, chicken egg yolks may be substituted3
- milk, or half and half2 cup
- duck meat, chopped1/2 cup
- mushroom, sliced8 oz
- thyme1/2 tsp
- nutmeg, optional; to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
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.