I added about 1/2 a teaspoon of duck fat to the mushrooms and onions when I thought the mushrooms were getting too soggy. I abhor it when mushrooms get so soggy you don't even know what they are anymore. Duck fat is a great searing agent.
A butcher recommended using duck fat as a substitute for butter or olive oil when cooking to add a "richer" flavor. It's 20% lower in saturated fat than regular butter.
(At the end I also added one teaspoon of Black Truffle Butter to the "finished" soup to infuse the soup with a little truffle flavoring)
|Spice Bundle, Sage, Thyme, Oregano|
- 1 lb of mushrooms sliced
- 1/4 cup of butter ( I substituted this for 2 tablespoons of olive oil and then the duck fat to sear the mushrooms later)
- 2 yellow onions
- 3 cloves of garlic
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup of light cream or whole milk;
I've even made this with goat milk, but if you're going to do that I would suggest, 1/2 a cup of goat milk and 1/2 a cup of skim milk.
-Thyme, sage, oregano
-Salt & Pepper
1. Prep work: Slice the mushrooms, chop the onions, mince your garlic
2. Melt your butter/ add your olive oil, in your pot over medium heat and cook the onion, garlic, and herbs for about 1-2 minutes do not allow the onions to brown.
3. Add the mushrooms before the garlic begins to brown (gold is good, brown is bad)
4. Cook for 3-4 minutes stirring occasionally
Add flour and cook for 1-2 minutes
5. Remove from heat
6. Add the stock stirring continuously, place back over the heat and bring to a boil stirring intermittently
7. Reduce the heat once the pot begins to boil and allow to simmer for 2 minutes, stirring occasionally
8. Whisk in the cream at a low heat and allow it to cook on low for 2-3 minutes
DO NOT BOIL
9. Season with salt & pepper