Cookbook:Cream of Duck and Mushroom Soup

Cream of Duck and Mushroom Soup
CategorySoup recipes

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This recipe first appeared in a Collection of Recipes by Chef Taylor Piercefield. Chef Piercefield also made variations of this soup with Morel Mushrooms.




  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.