1Wild 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 qt. 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, optional

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 shredded duck meat (optional); bring to a boil. Season to taste and serve.

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Prep Time: 15 min
Cook Time: 1 hour
Ready Time: 1 Hour 30 Minutes
Servings: 4