- Time: Preparation : 10 minutes Cooking : 20 minutes
- Servings: 4
- Complexity: Easy
2 tbsp butter
2 tbsp chopped grey shallot
500 g oyster mushrooms (or other wild mushrooms of your choice)
2 tbsp dry white wine
150 ml 35% cream
400 ml poultry stock
2 tbsp port wine
2 tbsp fresh lemon juice
1 duck leg confit (purchased or home-made)
1/2 bunch chervil
Salt and pepper, to taste
In a heavy bottom pan, melt the butter over medium-high heat. Sweat the shallots for a few minutes, and then add the mushrooms. Brown them, and set a few pieces aside in a separate bowl to use later faire as a garnish.
Cook the shallots and mushrooms a few minutes longer, adding the white wine. Continue cooking for a few minutes longer to let the alcohol evaporate. During this time, reheat the duck leg.
Add the poultry stock and cream to the shallots and mushrooms, and bring to a boil. Simmer for 10 minutes.
Puree the soup in a blender. Return to heat and add the port wine and lemon juice.
Remove the meat from the duck leg and divide it into four soup bowls. Add the hot cream soup, then garnish with chopped chervil and mushroom pieces.