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Name: Main Course Soup of Duck, Beetroot and Ceps
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 6 oz White cabbage; sliced; 1 cn Butter beans; (14 oz); 5 c Chicken Stock; Salt; 2 tb Creamed horseradish; Black Pepper freshly ground; 1/4 c * dried ceps or bay boletus; 4 tb Chopped fresh parsley; 1 Sprig thyme; 2 tb Wine vinegar; 4 tb Butter; 2 Duck legs or breasts; 2/3 c Sour cream; 1 1/2 lb Raw beets; chopped; 2 md Onions; halved and sliced

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INGREDIENTS

6 oz White cabbage; sliced
1 cn Butter beans; (14 oz)
5 c Chicken Stock
Salt
2 tb Creamed horseradish
GARNISH
Black Pepper ; freshly ground
1/4 c * dried ceps or bay boletus
4 tb Chopped fresh parsley
1 Sprig thyme
2 tb Wine vinegar
4 tb Butter
2 Duck legs or breasts
2/3 c Sour cream
1 1/2 lb Raw beets; chopped
2 md Onions; halved and sliced

Servings

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 on Sep 23, 1997

NOTES

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Main Course Soup of Duck, Beetroot and Ceps

6 oz White cabbage; sliced
1 cn Butter beans; (14 oz)
5 c Chicken Stock
 Salt
2 tb Creamed horseradish
 GARNISH
 Black Pepper freshly ground
1/4 c * dried ceps or bay boletus
4 tb Chopped fresh parsley
1 Sprig thyme
2 tb Wine vinegar
4 tb Butter
2 Duck legs or breasts
2/3 c Sour cream
1 1/2 lb Raw beets; chopped
2 md Onions; halved and sliced

*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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Nutrition

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Serving Size: 1 Serving (890g)
Recipe Makes: 4 Servings

Calories: 381
Calories from Fat: 221 (58%)

Amt Per Serving		% DV

	Total Fat 24.5g	33 %
	Saturated Fat 12.6g	63 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 2g
Cholesterol 63.5mg		20 %
Sodium 989.2mg		34 %
Potassium 723.1mg		19 %
Total Carbohydrate 23.4g		7 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 22.9g
Protein 16.1g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 381

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