Cookbook: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)

Procedure

 * 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.