Photo: Cala
Estimated Nutrition (whole recipe, rough)
646
Calories
36g
Protein
48g
Fat
17g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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)
Directions
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.
Recipe sourced from
wikibooks