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