Onion & mushroom soup with Chinese spices

Many people are familiar with using leftovers from roast chickens to make bone broth for soup. I recently experimented doing this with a duck carcass. I used a Chinese-inspired recipe for the duck, so the bird was cooked with ginger and five-spice.


The broth:

I simply put the leftover meat and the bones into a pressure cooker, filled it with water, some salt, bay leaves and about a ¼ cup of apple cider vinegar. I cooked this until the pressure gauge stuck out of the top and then I turned of the heat. Before opening a pressure cooker, use the pressure valve to release the steam or wait until the pot is cold again. I went for this last option, after I turned off the heat, I let everything cool down overnight.

The soup:

Remove the carcass and meat from the pot and separate meat from bones. Cut the meat into chunks and set aside in the refrigerator. In a separate pot, I caramelized 5 large onions and two cloves of garlic. While this is cooking, slice your mushrooms. Portobello type mushrooms as well as smaller, brown ones are best. Add the mushrooms to the onions and let them brown as well. Add the broth and some cut celery leaves, spring onions or parsley (whatever you have available) for color and taste. Add the duck meat last and season with black pepper, rosemary, sage, thyme and salt.




  • 1 Duck carcass
  • Salt
  • Bay leaves
  • Apple cider vinegar
  • Water


  • 5 large onions
  • 2 cloves of garlic
  • 200g mushrooms (portobello or smaller types)
  • Celery leaves, spring onions, or parsley
  • Black pepper
  • Rosemary
  • Sage
  • Thyme
  • Salt



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