Title: Main Course Soup of Duck, Beetroot and Ceps
Categories: Bird Misc Soup Broth
Yield: 4 Servings

4	tb	Butter
2	md	Onions; halved and sliced
2		Duck legs or breasts
5	c	Chicken stock
6	oz	White cabbage; sliced
1 1/2	lb	Raw beets; chopped
1/4	c	* dried ceps or bay boletus mushrooms
1		Sprig thyme
1	cn	Butter beans; (14 oz)
2	tb	Wine vinegar
		Salt
		Freshly ground pepper
		For garnish:
2/3	c	Sour cream
2	tb	Creamed horseradish
4	tb	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 1/4 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

Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

Recipe by: The Ultimate Mushroom Book

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