| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
European |
Bird, Miscellaneo, Soups, Broth based |
4 |
Servings |
INGREDIENTS
| 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 |
| 2/3 |
c |
Sour cream |
| 2 |
tb |
Creamed horseradish |
| 4 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
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 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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