Duck and Mushroom Soup

Love duck, lush soup, here it is.  This is a a simple soup, once you make the duck stock.  That being said, plan on making this soup a day in advance or at least the stock the night before.  This amount of time will give your soup a rich and deeply flavored stock.  If you enjoy duck this will be a soup you will not want to miss.  I always plan to have at least 1/2 duck left over when I roast ducks for any type of duck soup and it is well worth the time to get it started the night before. 

 

Duck and Mushroom Soup

Ingredients

• 1 Duck (leftover carcass and half the meat)
• 2 Onions (sliced)
• 2 Carrots (sliced)
• 2 Celery Ribs and Leaves(sliced)
• 2 t. Garlic (minced)
• 1 C. Chicken Stock (plus water) (may use all stock or all water)
• 2 Cinnamon Sticks
• 1 T. Brown Sugar
• 1 Small Piece of Ginger (peeled and chopped)
• 1 t. All Spice
• Salt
• Freshly Ground Pepper
• 1 lb. Mushrooms
• 2 T. Butter
• 1 C. Dry White Wine
• 1/2 C. Heavy Cream (for garnish)
• Fresh Chives and Parsley (chopped for garnish)

 Preparation

1. Remove any meat from the duck carcass and set aside
2. In a large stockpot cover the carcass with the chicken stock and water
3. Add the onions, carrots, celery and garlic and bring to a slow boil; add the salt, pepper, cinnamon, brown sugar, ginger and allspice; reduce heat and simmer about 2 hours
4. Remove the carcass and vegetables and strain the stock
5. Saute the mushroom in butter until tender and set aside
6. When ready to make the soup; add the mushrooms and duck meat to the stock; add the white wine and  heat thoroughly
7. Serve in warmed bowls and garnish with a drizzle of the heavy cream and chopped fresh chives and parsley

(Serves 4-6)

Recipe adapted from www.gourmethusbands.com