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–+ servings

Homemade Duck Soup with Wild Rice and Mushrooms

A hearty , delicious soup made with homemade duck broth, wild rice and mushrooms
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Prep Time: 10 minutes
Cook Time: 1 hour
Preparing the Broth: 2 hours
Total Time: 3 hours 10 minutes
Course: lunch, Soup
Cuisine: Canadian
Keyword: earthy flavour, hearty, homemadesoup
Servings: 8 cups
Calories: 330kcal

Equipment

  • Dutch oven or stock pot

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

Instructions

  • 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

Serving: 1cup | Calories: 330kcal | Carbohydrates: 29g | Protein: 24g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 339mg | Potassium: 472mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2583IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg
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