Cookbook:Cream of Duck and Mushroom Soup

Cookbook | Ingredients | Recipes

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

• 4 cups (950ml) duck stock
• 3 duck egg yolks (chicken egg yolks will work too)
• 2 cups (480ml) milk or half and half
• ½ cup (120ml) chopped duck meat
• 8 oz (225g) sliced mushrooms
• ½ tsp thyme
• nutmeg to taste (optional)

Procedure

1. Heat duck stock in heavy saucepan over medium heat, covered.
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 (optional) and serve.