Ingredients
- 4 Tbsp. Olive Oil, divided
- 1 1/2 lbs. Mushrooms (Shiitake, Portobello, Button), chopped
- 1/4 cup Each Carrots, Celery, Onion, chopped
- 2 Garlic Cloves, minced
- 1 Tomato, coarsely chopped
- 1 quart Beef Broth, low sodium
- 1/2 cup Red Wine
- 1 Bay Leaf
- 1/2 tsp Thyme, dried
- 1/2 tsp Black Pepper
- Shredded Duck Meat, cooked (Use fully cooked Roast Half Duck or Pulled Duck Leg Meat or roast your own Whole Duck Duck Legs ).
Direction
- In a large skillet over high heat, saute mushrooms in batches, using 2 tablespoons oil. Saute until brown; reserve.
- Saute carrots, celery and onion in remaining oil until brown. Add garlic; cook for 1 minute. Add tomato; cook for 2 minutes. Add sauteed mushrooms (reserving 3/4 cup for garnish). Add remaining ingredients. Bring to a boil; reduce to a simmer. Simmer for 30 minutes.
- Working in batches, puree soup in a blender on low speed. Return soup to saucepan. Stir in reserved 3/4 cup mushrooms and cooked shredded duck meat bring to a boil. Season to taste and serve.