Duck Soup with Wild Rice and Mushrooms

Duck, Soups & Stews

Prep Time: 10 minutes Cook Time: 1 hour Servings: Serving: 1 Source: thefuzzyartichoke.com

Ingredients

For the Broth:
1 duck carcass and any spare bones from a roast whole duck all fat pulled off & discarded (substitute chicken or turkey carcass)
1 large onion cut into quarters
2 celery stalks cut into 2-3 inch pieces
1 large carrot cut into 1-2 inch pieces
2 garlic cloves
1 tsp peppercorns
1-2 bay leaves
1 pkg dried porcini mushrooms
4-5 sprigs fresh Thyme
For the Soup:
6-8 cups homemade duck broth
2 cups leftover duck meat
2 tbsp olive oil
1 onion diced
10-12 small white button or brown cremini mushrooms sliced
1 cup wild rice and brown rice blend (or use 1/2 cup wild,1/2 cup brown)
1 carrot diced
2 celery stalks diced
1 tsp fresh thyme
salt and pepper

Directions

Remove any leftover meat from the carcass and reserve.
Prepare the Broth
Break up the duck carcass into 3 pieces and add it to a large pot with any remaining bones. Fill with water until the carcass is covered ( 6-8 cups or more).
Add the onion, dried porcini mushrooms, garlic, thyme, bay leaves, peppercorns celery and carrot.
Heat the pan to a very gentle simmer, cover and leave to cook for two hours, occasionally skimming the scum from the top.
Strain the broth carefully through a fine colander, or sieve. Discard the solids.
You will need 6 -8 cups of the broth for the soup. If you have extra it can be frozen and saved for another use.
Prepare the Soup
In a large Dutch oven or stock pot, heat the olive oil over med-high, Sauté the sliced mushrooms and diced onion until the mushrooms just begin to colour, about 5 – 7 minutes. Remove from the pot and set aside.
Note: You can skip this step and simply add in the onion and mushrooms raw when you add the other vegetables.
Add another tablespoon of oil to the pot and add the brown and wild rice, mix through to coat with the oil. Add 6 -8 cups of stock and bring to a boil. Reduce the heat and let simmer for 30 minutes.
Add the diced carrot and celery, along with the reserved onions and mushrooms to the pot. Continue to cook until the rice and vegetables are tender, about 15-20 minutes.
Add the duck meat and the thyme. Cook for 2- 3 minutes to warm through..
Taste for seasoning, adding salt and pepper.

Nutrition