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Duck and Mushroom Soup

May 2, 2011

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


  • 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)


  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

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