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Quail Mushroom Soup


2 lb quail

2 shallots

1lb chopped mushrooms

2 cloves garlic

¼ cup sherry

6 cups chicken stock

1 teaspoon dried mushroom



1 cup lentils

4 cup chicken stock

Cook lentils at a simmer for 45 minutes. Next strain the lentils reserving one cup of liquid. Separate the lentils for ¼ cup of hash and 2 cup for lentil cream.

For lentil and Mushroom cream

1 Cup cooked lentils

2 Cup Lentil cooking liquid

1 cup chopped mushrooms

¼ cup crème fraiche

1 Tbsp butter

Sauté the mushrooms in a pot over medium heat until softened, deglaze the pan with cooking liquid, and bring to a boil. Add the crème fraiche continuing to boil, add the butter slowly, to emulsify. Next transfer to a blender and blend until you have a smooth puree. While hot place into the canister and charge with 2 charges, keep in a warm place.

 Lentil Hash

Diced quail breast sautéed with a little bit of brunoise veg.


Recipe by Chef Lawrence Kocurek of the Hotel W’s Trace restaurant, Austin, Texas