Wild Mushroom Duck Soup

Wild mushroom soup

The rich creamy flavor of mushrooms is balanced with the tang of red wine. Add shredded duck meat or serve with roasted duck on the side.

Ingredients

  • 1

    4 Tbsp. Olive Oil, divided

  • 2

    1 1/2 lbs. Mushrooms (Shiitake, Portobello, Button), chopped

  • 3

    1/4 cup Each Carrots, Celery, Onion, chopped

  • 4

    2 Garlic Cloves, minced

  • 5

    1 Tomato, coarsely chopped

  • 6

    1 quart Beef Broth, low sodium

  • 7

    1/2 cup Red Wine

  • 8

    1 Bay Leaf

  • 9

    1/2 tsp Thyme, dried

  • 10

    1/2 tsp Black Pepper

  • 11

    Shredded Duck Meat, cooked (Use fully cooked Roast Half Duck or Pulled Duck Leg Meat or roast your own Whole Duck or Duck Legs).

Directions

  • 1

    In a large skillet over high heat, saute mushrooms in batches, using 2 tablespoons oil. Saute until brown; reserve.

  • 2

    Saute carrots, celery and onion in remaining oil until brown. Add garlic; cook for 1 minute. Add tomato; cook for 2 minutes. Add sauteed mushrooms (reserving 3/4 cup for garnish). Add remaining ingredients. Bring to a boil; reduce to a simmer. Simmer for 30 minutes.

  • 3

    Working in batches, puree soup in a blender on low speed. Return soup to saucepan. Stir in reserved 3/4 cup mushrooms and cooked shredded duck meat bring to a boil. Season to taste and serve.

Reviews

What do you think of our recipe?
Rating Summary
5
0
4
0
3
0
2
0
1
0
Prep Time: 15 min
Cook Time: 1 hour
Ready Time: 1 Hour 30 Minutes
Servings: 4