*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@example.com September 23, 1997 Recipe by: The Ultimate Mushroom Book Posted to MC-Recipe Digest V1 #798 by Mardi Desjardins
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|Serving Size: 1 Serving (890g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 381
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