Recipe - Main Course Soup Of Duck Beetroot And Ceps

4 tablespoon Butter
2 md Onions; halved and cut or sliced up
2 Duck legs or breasts
5 cup Chicken stock
6 ounce White cabbage; cut or sliced up
1 One half pound Raw beets; chopped
One fourth cup * dried ceps or bay boletus
mushrooms
1 Sprig thyme
1 cn Butter beans; (14 oz)
2 tablespoon Wine vinegar
Salt
Freshly ground pepper

GARNISH
2/3 cup Sour cream
2 tablespoon Creamed horseradish
4 tablespoon Chopped fresh parsley

*Ceps and bay boletus are mushrooms from the bolete group which means they
have pores instead of gills on the underside of the caps. The recipe comes
from a European book which says that ceps are probably the most important
commercially dried mushroom.

Melt the butter in a heavy saucepan, add the onions and brown lightly. Add
the duck, cover with the stock, then add the cabbage, beets, ceps, thyme
and butter beans. Cover and simmer for 1 One fourth hours.

Skim off as much fat as you can. Remove the pieces of duck, slice into
thick pieces and return to the pan. Add the vinegar and season to taste
with salt and pepper.

Blend together the sour cream and horseradish. Ladle the soup into bowls
and place a dollop of the cream on each. Sprinkle with the parsley and
serve. Makes 4 servings.

Recipe Source: The Ultimate Mushroom Book by Peter Jordan and Steven
Wheeler, 1996 page 178.

Formatted for MasterCook by Mardi Desjardins amdesjar@mb.sympatico.ca
September 23, 1997

Recipe by: The Ultimate Mushroom Book

Posted to MCRecipe Digest V1 #798 by Mardi Desjardins
amdesjar@mb.sympatico.ca on Sep 23, 1997