Creamy Duck & Wild Rice Soup

🧂 Ingredients

• 1 cup raw wild rice

  (rinsed thoroughly in hot water using a fine mesh sieve)
• ¼ cup butter

  (salted)
• ½ cup leek

  (washed, chopped)
• 3 medium carrots

  (washed, diced)
• 4 ribs celery

  (washed, diced - use the green leaves from the celery if you have them)
• 2 bay leaves
• ½ tablespoon Herbes de provence
• ½ teaspoon each, salt & pepper

  (to taste)
• ¼ teaspoon garlic powder
• 1 tablespoon fresh parsley

  (chopped - use another ½ tablespoon or more of chopped parsley to garnish, if desired)
• 6 cups duck stock
• 4 oz wild mushrooms
• 2 cups cooked duck

  (approximately 1 pound chopped or pulled duck, skin removed)
• 1 cup heavy cream

Instructions

• 1 Minnesota wild rice needs to be rinsed well in hot water for at least 30 seconds
  to a minute. Add the raw wild rice (that has been rinsed) to your saucepan with
  3 cups of hot water while you prepare the remaining ingredients (go ahead and
  follow the cooking instructions on the packaging for the rice with these
  exceptions). *Make sure to strain the rice once cooked, as the water it was
  cooked in can give off a bitter flavor.
• 2 Place a large stock pot or dutch oven over medium heat and melt the butter. Add
  chopped leeks, carrots, and celery. Cook, stirring occasionally for about 5
  minutes, or until the carrots have softened.
• 3 Add the bay leaves, seasoning (Herbes de provence, parsley, garlic powder, salt,
  and pepper), and the duck stock, then stir to combine.
• 4 Increase heat to high and let the soup come up to a boil, then reduce heat to
  low, put the lid on, and simmer for 20 minutes.
• 5 Add the wild mushrooms, chopped duck meat, cooked wild rice, and heavy cream.
  Continue to simmer the soup until everything is heated through.
• 6 Once cooked, discard the bay leaves and adjust the seasoning as needed. Then,
  serve immediately.

Nutrition Info