Cream of Duck and Mushroom Soup
This recipe first appeared in a Collection of Recipes by Chef Taylor Piercefield. Chef Piercefield also made variations of this soup with Morel Mushrooms.
Ingredients
- 4 cups (950 ml) duck stock
- 3 duck egg yolks (chicken egg yolks will work too)
- 2 cups (480 ml) milk or half and half
- ½ cup (120 ml) chopped duck meat
- 8 oz (225 g) sliced mushrooms
- ½ tsp thyme
- nutmeg to taste (optional)
Ingredients for 3 servings (1.9 kg) · the original recipe
Method
- 1
Heat duck stock in a heavy, covered saucepan over medium heat.
Stovetop - 2
Add thyme, chopped duck meat, and mushrooms, and cook until mushrooms are tender.
- 3
In a mixing bowl, whisk egg yolks and milk until well-blended, then slowly add to soup.
- 4
Stir continually until soup mixture begins to thicken.
- 5
Sprinkle in nutmeg and serve.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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