Duck, Celery Root And Enoki Mushroom Soup The red wine and the duck stock give this brothy soup its rich full flavor. For a lighter version, try using chicken stock and chicken meat. Serve in a large bowl with cooked small pasta shells for a simple and complete meal in a bowl. Makes 8 servings
	Ingredients: 1 tablespoon olive oil 1 cup chopped red bell peppers 1 tablespoon minced shallots 3 ounces enoki mushrooms (about 1/2 cup) 1/2 cup chopped onions 1 cup julienned leeks 2 cups tightly-packed, julienned spinach leaves 3/4 cup dry red wine, such as cabernet or merlot Sea salt and freshly ground black pepper 1 cup chopped celery root 1 cup chopped carrots Trimmed and sliced scallions, for serving 5 cups Duck Stock 8 to 10 ounces skinless duck leg/thigh meat on the bone
	Instructions: 1. Heat olive oil in a medium stockpot over medium heat. Add the shallots, onions and leeks and cook, stirring, until the onions are translucent, about 5 minutes. Add the wine and simmer until the liquid is reduced by half. 2. Add the celery root, carrots, duck stock and duck legs and simmer for 20 minutes more. Add the red peppers, mushrooms and spinach and cook for 5 minutes. 3. Remove the duck legs and pull the meat from the bone. Chop the meat and return it to the soup. Season with salt and pepper to taste. Serve with sliced scallions.

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