View source for Cream of Duck and Mushroom Soup



Cream of Duck and Mushroom Soup

== Ingredients ==
* 4 cups (950ml) [[Duck Stock|duck stock]]
* 3 duck [[Egg yolk|egg yolk]]s (chicken egg yolks will work too)
* 2 cups (480ml) [[milk|milk]] or [[Half and Half|half and half]]
* 1/2 cup (120ml) chopped [[duck|duck]] meat
* 8 oz (225g) sliced [[mushroom|mushroom]]s
* 1/2 tsp [[thyme|thyme]]
* [[nutmeg|nutmeg]] to taste (optional)

== Procedure ==
# Heat duck stock in heavy [[saucepan|saucepan]] over medium heat, covered.  
# Add thyme, chopped duck meat and mushrooms and cook until mushrooms are tender.  
# In a [[Mixing Bowl|mixing bowl]], [[whisk|whisk]] egg yolks and milk until well blended, then slowly add to soup.  
# Stir continually until soup mixture begins to thicken.  
# Sprinkle in nutmeg (optional) and serve. 

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

[[Category:Soup Recipes]]
[[Category:Duck Recipes]]
[[Category:Mushroom Recipes]]
[[Category:Recipes with metric units|{{PAGENAME}}]]