PURPOSE: A manufacturing method of a smoked duck bone soup is provided to reduce an oily taste and to increase plain and nutty flavors at the same time by simmering smoked duck bones after preparing a broth of Phellinus linteus by simmering the Phellinus linteus in water.CONSTITUTION: A manufacturing method of a smoked duck bone soup comprises the following steps of: smoking a duck extracting bones from the smoked duck preparing a bone broth of the smoked duck by putting the bones in water and boiling the same, preparing a broth of Phellinus linteus by adding the Phellinus linteus in water and boiling the water with the Phellinus linteus, and preparing a smoked duck bone broth by adding and boiling the bones of the smoked duck in the Phellinus linteus broth and adding vegetables and spices into the smoked duck bone broth. The manufacturing method of a smoked duck bone soup further comprises a step of preparing the smoked duck bone broth into a powder soup by powder treating the broth after processing concentration, drying, and pulverizing of the broth. The preparing of the broth comprises the following steps of: adding and boiling 80 to 120 g of the Phellinus linteus in 2000 to 2500 cc of water additionally boiling for 20 to 30 minutes at a lowered heat after boiling the water to prepare the Phellinus linteus broth and adding and boiling 150 to 250 g of the smoked duck bones in the Phellinus linteus broth to prepare the smoked duck bone broth.COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) Step of smoking a duck (CC) Step of extracting bones from the smoked duck (DD) Step of boiling the bones of the smoked duck (EE) Step of adding vegetables and spices (FF) Step of manufacturing and completing soup (GG) End본 발명에 따른 훈제오리 사골 스프의 제조방법은, 오리를 훈제하는, 오리 훈제 단계 상기 오리 훈제 단계에서 훈제된 오리에서 뼈를 추출하는, 훈제 오리 뼈 추출 단계 상기 훈제오리 뼈를 물에 넣고 끓여 훈제오리 사골 육수를 제조하는, 육수 제조 단계 상기 훈제오리 사골 육수에 야채와 양념을 투입하는, 야채 및 양념 투입 단계로 구성된 것을 특징으로 한다.또한, 상기 육수 제조 단계는, 상황버섯을 물에 넣고 끊여 상황버섯 육수를 제조하는 단계 상기 상황버섯
