Recipes > Soup > Wild Mushroom Duck Soup

Wild Mushroom Duck Soup

Name: Wild Mushroom Duck Soup
Total time: 90 min
Cuisine: Europe
Ingredients: 4 Tbsp. Olive Oil, divided; 1 1/2 lbs. Mushrooms (Shiitake, Portobello, Button), chopped; 1/4 cup Each Carrots, Celery, Onion, chopped; 2 Garlic Cloves, minced; 1 Tomato, coarsely chopped; 1 quart Beef Broth, low sodium; 1/2 cup Red Wine; 1 Bay Leaf; 1/2 tsp Thyme, dried; 1/2 tsp Black Pepper; Shredded Duck Meat, cooked (Use fully cooked Roast Half Duck or Pulled Duck Leg Meat or roast your own Whole Duck or Duck Legs).

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

4 Tbsp. Olive Oil, divided
1 1/2 lbs. Mushrooms (Shiitake, Portobello, Button), chopped
1/4 cup Each Carrots, Celery, Onion, chopped
2 Garlic Cloves, minced
1 Tomato, coarsely chopped
1 quart Beef Broth, low sodium
1/2 cup Red Wine
1 Bay Leaf
1/2 tsp Thyme, dried
1/2 tsp Black Pepper
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.