Roasted duck soup with wild mushrooms and vegetables (Sopa de pato) from Mark Miller's Indian Market Cookbook: Recipes from Santa Fe's Famous Coyote Café by Mark Miller

  • turnips
  • thyme
  • Show all ingredients...

  • EYB Comments

    Can substitute portobello mushrooms for cremini mushrooms; poultry stock for duck stock; and parsnip, rutabaga, or fennel root for carrots and turnips.

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Notes about this recipe

  • Eat Your Books

    Can substitute portobello mushrooms for cremini mushrooms; poultry stock for duck stock; and parsnip, rutabaga, or fennel root for carrots and turnips.

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