Duck and Mushroom Soup with Thyme

Introduction

This soup starts with 4 cups of duck stock, sliced mushrooms, and thyme, then thickens with egg yolks and milk into a light, velvety broth. You can get it on the table in about 25 minutes, so it works for a quick lunch, a simple first course, or a light dinner with bread.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

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)

Instructions

1. Heat duck stock in a heavy, covered saucepan over medium heat.
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.

Variations

• Use half and half instead of milk if you want a richer, fuller soup with a heavier body.
• Swap the sliced mushrooms for shiitake or cremini mushrooms to get a deeper, more savory flavor.
• Use chicken egg yolks instead of duck egg yolks for a slightly lighter custard texture.
• Increase the chopped duck meat to 1 cup if you want the soup to eat more like a light main dish.
• Blend part of the soup after the mushrooms are tender if you want a thicker texture while still keeping some mushroom pieces intact.

Tips for Success

• Heat the duck stock over medium heat, not high, so the soup stays controlled when you add the egg yolk and milk mixture.
• Add the egg yolks and milk slowly, as written, to reduce the chance of curdling.
• Keep stirring continually once the dairy goes in; the soup is ready when it lightly coats the spoon.
• Cook the mushrooms until fully tender before adding the egg mixture, since they will not soften much after that point.
• Go light on the nutmeg at first; it should sit in the background, not cover the thyme and duck.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. This soup does not freeze well, since the egg-and-milk base can split and turn grainy after thawing.

Reheat gently on the stovetop over low heat, stirring often, until just hot. If you use a microwave, heat in short bursts at reduced power and stir between each burst; avoid boiling.

FAQ

Can you use chicken egg yolks instead of duck egg yolks?

Yes. The soup will still thicken properly, with a slightly lighter richness.

How do you keep the soup from curdling?

Can you make it ahead?

You can make it a day ahead, but reheat it gently. The texture is best when freshly made or reheated slowly over low heat.

What kind of mushrooms work best?

Standard button, cremini, or shiitake all work well. Cremini and shiitake give the broth a stronger savory flavor than button mushrooms.