Duck goulash soup | Reader's Digest Australia

Name: Duck goulash soup | Reader's Digest Australia
Ingredients: 3 duck leg joints, about 375 g each, skinned; salt and pepper; 2 tablespoons sunflower oil; 1 cup (250 ml) dry white wine; 2 onions, chopped; 2 cloves garlic, coarsely chopped; 2 capsicums, 1 red and 1 green, seeded and diced; 1 large carrot, diced; 125 g celeriac, peeled and diced; 2 tablespoons paprika; ¼ teaspoon caraway seeds; 1½ tablespoons plain flour; 1 bay leaf; 1 litre chicken stock, preferably homemade; 500 g tomatoes, diced; ¾ cup (15 g) mixed dried mushrooms, rinsed well to remove all grit, then chopped; 1 cup (90 g) sliced fresh mushrooms; pinch of cayenne pepper; 2 tablespoons chopped fresh parsley; 6 tablespoons sour cream or Greek–style yogurt; chopped fresh parsley

www.readersdigest.com.au

Duck legs make a richly flavoured, hearty goulash soup – the meat is delicious spooned up with the chunks of carrot, celeriac and mushroom, and a spoonful of sour cream gives a creamy finish. For a...

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Ingredients

3 duck leg joints, about 375 g each, skinned
salt and pepper
2 tablespoons sunflower oil
1 cup (250 ml) dry white wine
2 onions, chopped
2 cloves garlic, coarsely chopped
2 capsicums, 1 red and 1 green, seeded and diced
1 large carrot, diced
125 g celeriac, peeled and diced
2 tablespoons paprika
¼ teaspoon caraway seeds
1½ tablespoons plain flour
1 bay leaf
1 litre chicken stock, preferably homemade
500 g tomatoes, diced
¾ cup (15 g) mixed dried mushrooms, rinsed well to remove all grit, then chopped
1 cup (90 g) sliced fresh mushrooms
pinch of cayenne pepper
2 tablespoons chopped fresh parsley
6 tablespoons sour cream or Greek–style yogurt
chopped fresh parsley