Main course soup of duck, beetroot and ceps

4 Servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
2 mediums Onions; halved and sliced
2 Duck legs or breasts
5 cups Chicken stock
6 ounces White cabbage; sliced
1½ pounds Raw beets; chopped
¼ cup * dried ceps or bay boletus mushrooms
1 Sprig thyme
1 can Butter beans; (14 oz)
2 tablespoons Wine vinegar
Salt
Freshly ground pepper
⅔ cup Sour cream
2 tablespoons Creamed horseradish
4 tablespoons Chopped fresh parsley

Directions

GARNISH

*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 1¼ 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@...

September 23, 1997

Recipe by: The Ultimate Mushroom Book Posted to MC-Recipe Digest V1 #798 by Mardi Desjardins <amdesjar@...> on Sep 23, 1997

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