Goose Soup with Wild Rice and Mushrooms

One of the best parts of roasting a goose, duck or turkey for the holidays (or anytime) is that you'll have a leftover carcass for a delicious pot of soup. Here's I've used my leftover Christmas goose to make a simple creamy goose soup with wild rice and mushrooms. It's a flexible recipe you can make with whatever you have on hand. Read on and I'll explain how it's done.

Chef's Tips

• In true Minnesota tradition, this soup should be quite thick. If you want a brothier soup, decrease the flour by 2 tablespoons.
• Natural wild rice or manoomin is the best for soups like this. If you're not familiar with the differences between it and the more common black wild rice please read my article on manoomin.
• I'm using dried morel mushrooms here, but you can use dried porcini, black trumpet, or many other varieties. You can also use fresh mushrooms or skip them entirely.

Goose Broth

First you'll need to make homemade goose broth. If you're working with Canadian geese you can cut the meat from the birds and cut up the bones with a snips or poultry shears as I demonstrate below, then roast the bones. While it may be tempting to put the whole goose carcass in a crockpot, you'll get a stronger broth from breaking the bones into smaller pieces.

If you're using a leftover roast goose, break the carcass up into pieces and put it in a crock pot or slow cooker. Add some roughly chopped carrot, onion and celery to the bones, cover with water and simmer for 2-3 hours, then strain.

A full 10-lb goose should make about 3 quarts to a gallon of broth, so you'll have a little leftover to freeze and save for another soup in the future.

Step-by-Step Instructions

The Roux

Please note that I also add demonstrate adding the roux near the end of cooking, but you can simply add it to the vegetables before adding the broth if you like. Making roux beforehand is a good restaurant trick to know. To make it, you simply mix the flour and fat in a bowl instead of directly in the cooking pot. This ensures there's no lumps.

To build the soup, first a few slices of bacon are cooked to give off fat for cooking the vegetables. You can skip the bacon if you like. Next the sherry and goose broth are added.

After the goose broth and sherry are added the rehydrated, dried mushrooms and their liquid are added to the pot, along with wild rice and leftover cooked goose meat.

Once the wild rice and goose have been added the roux's mixed in and allow to melt, simmer and thicken the soup. Finally, heavy cream is added and simmered gently for a few minutes. After the cream is added all that's needed is to double check the seasoning for salt and serve.

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Goose Soup with Wild Rice and Mushrooms

A rustic, creamy wild rice and mushroom soup made with leftover roasted goose and goose broth. Makes about 3 quarts

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Brunch, Soup

Cuisine: American

Keyword: goose soup recipe

Servings: 12 servings

Calories: 333kcal

Author: Alan Bergo

Cost: 10

Equipment

• 3 quart soup pot
• chefs knife
• Stock pot, slow cooker or Crockpot (for the broth)

Ingredients

Roux

• 6 tablespoons all purpose flour or gluten free flour
• 6 tablespoons goose fat or cooking oil

Soup

• 4 oz bacon 2 slices (optional)
• 1 cup leek diced ¼ inch
• 1 cup celery diced ¼ inch
• ½ cup 1 medium carrot, diced ¼ inch
• ½ cup 1 medium parsnip, diced ¼ inch optional
• 1 cup 4 oz russet potato, diced ½ inch
• ½ cup 1 small yellow onion, diced ¼ inch
• 2 teaspoons chopped fresh thyme
• ½ cup dry sherry optional
• 2 cups cooked wild rice ¾ cup dry rice cooked with 1.5 cups water
• 1 oz dried mushrooms or 8 oz fresh mushrooms
• 7 cups goose broth
• 1 cup heavy cream
• 5 oz 1 cup leftover roast goose, diced for soup
• Kosher salt to taste
• 1 Bunch Italian parsley, roughly chopped to garnish, optional

Instructions

Roux

• Mix the flour and cooking oil to make a paste and reserve. This is the roux that will thicken the soup. Note that if you prefer, you can add the flour and fat to the vegetables to form a roux before adding the sherry and stock if you prefer.

Dried Mushrooms

• Soak the dried mushrooms in 2 cups of the goose broth and reserve.
• Agitate the mushrooms to remove any clinging dirt, remove, slice into 1 inch rings if large. Strain the broth add the mushrooms back to it and reserve.

Build The Soup

• Slice the bacon into thin ½ inch strips and cook until the fat’s released and the bacon is crisp in a 3 quart soup pot. I using fresh mushrooms, add them now.
• Add the vegetables and thyme and cook slowly on medium heat until completely cooked and tender, about 10-15 minutes.
• Add the sherry and cook until the pan is nearly dry.
• Add the goose broth, cooked wild rice, soaked mushrooms, their liquid and the leftover chopped goose and bring to a simmer.
• Add the roux and stir, simmering for a few minutes until it’s absorbed.

Finish The Soup

• Add the cream, double check the seasoning for salt and pepper, adjust until it tastes good to you, then serve with a pinch of chopped parsley. The soup will improve in flavor the day after it’s made.

Video

Notes

• You can use fresh or dried mushrooms for this recipe. 
• Duck or turkey can be substituted for the goose. 
• Gluten free flour is fine to use for the roux. 

Nutrition

Serving: 8oz | Calories: 333kcal | Carbohydrates: 22g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 287mg | Potassium: 403mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1542IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg