Goose Soup with Wild Rice and Mushrooms

5 from 2 votes

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

Prep Time30

Cook Time1

Total Time1 30

Course: Brunch, Soup

Cuisine: American

Keyword: goose soup recipe

Servings: servings

Calories: 333kcal

Cost: 10

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.

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.

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.

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.