Wednesday, 15 March 2017

Hungarian Mushroom Duck Soup

Here is a nice mushroom soup made a little unusual by just a few tweaks. The duck is the most obvious one; and you could revert to chicken if you really can't do the duck, but the duck is delicious and really goes with the mushrooms. Try to use at least a mix of the regular white ones with some shiitakes (don't forget to remove the stems), but if you can get a few other varieties to throw in there so much the better. Paprika, caraway, and dill (like duck) are popular Hungarian ingredients and continue the theme. 

This can be made somewhat in advance (you will need to make the duck stock a day ahead at any rate) and can be reheated and served as needed.

4 to 6 servings
45 minutes prep time

Hungarian Mushroom Duck Soup

300 grams (10 ounces) mixed mushrooms
1 large leek
OR 2 medium onions
2 or 3 cloves of garlic
2 tablespoons duck fat
2 tablespoons flour
2 tablespoons sweet Hungarian paprika
1/2 teaspoon caraway seed
1/2 teaspoon dill weed
1 teaspoon salt
freshly ground black pepper to taste
4 to 6 cups unsalted duck stock
1/2 to 1 cup chopped cooked duck meat, if possible
sour cream to top the finished soup (optional)

Clean, trim, and slice the mushrooms. Peel and chop the leek or onions. Peel and mince the garlic.

Heat the duck fat in a large soup pot. Cook the mushrooms and leek or onions over medium heat, stirring regularly, until softened and reduced in volume.

Mix the flour, paprika, crushed caraway seed, dill weed, salt, and pepper. Sprinkle this and the garlic over the mushrooms and leeks or onions, and mix in well, cooking for several minutes more. Slowly add the duck stock, mixing well to avoid lumps. If you have any bits of meat that you pulled from the carcass after making the duck stock, chop them finely and add them to the soup now.

Simmer for 10 to 15 minutes. Serve with a dollop of sour cream if you like.

Last year at this time I made Rutabaga with Parmesan & Rosemary

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