Main Course Soup Of Duck, Beetroot And Ceps

As in the case of God’s sovereignty and man’s volition (or the God-man mystery), there are three basic responses a person can make concerning the biblical concept of the Trinity. First, historically, men have either ignored it or rejected it as illogical and incompatible with human reason. Second, finding it incompatible with human reason, men have sought to solve the problem by reducing it to their own reason and in the process, they typically gravitated toward one extreme or another maintaining that God is one, or God is three, but He can’t be both. Third, historically and for the most part, the church has accepted it completely by holding both truths (God is three in one, triune) in a proper balance. Based on all the data of the Bible, the church has accepted this doctrine by faith though it is incomprehensible to our finite minds.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	European	Bird, Broth based, Miscellaneo, Soups	4	Servings

INGREDIENTS

4	T	Butter
2		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		Butter beans, 14 oz
2	T	Wine vinegar
		Salt
		Freshly ground pepper
2/3	c	Sour cream
2	T	Creamed horseradish
4	T	Chopped fresh parsley

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. Makes 4 servings.  Recipe Source: The Ultimate
Mushroom Book by Peter Jordan and Steven  Wheeler, 1996 page 178.
Formatted for MasterCook by Mardi Desjardins [email protected]
September 23, 1997  Recipe by: The Ultimate Mushroom Book  Posted to
MC-Recipe Digest V1 #798 by Mardi Desjardins
<[email protected]> on Sep 23, 1997

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