Preparation:

*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.
Servings: 4
Source: The Ultimate Mushroom Book, 1996
Source:
Submitted by: Recipe Group Member
Date:

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