Main Course Soup Of Duck, Beetroot And Ceps

Recipe Ingredients

4 tablespoons	60ml	Butter
2 tablespoons	30ml	Onions - halved and sliced (medium)
2		Duck legs or breasts
5 cups	1185ml	Chicken stock
6 oz	170g	White cabbage - sliced
1 1/2 lbs	681g / 24oz	Raw beets - chopped
1/4 cup	59ml	* dried ceps or bay boletus mushrooms
1 section		Thyme
1		Butter beans - (14 oz)
2 tablespoons	30ml	Wine vinegar
		Salt
		Freshly ground pepper
		For Garnish
2/3 cup	157ml	Sour cream
2 tablespoons	30ml	Creamed horseradish
4 tablespoons	60ml	Chopped fresh parsley

Recipe Instructions

*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.

Source:
The Ultimate Mushroom Book by Peter Jordan and Steven Wheeler

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