Main Course Soup of Duck, Beetroot and Ceps
| Yield: | 4 Servings |
| Categories: | Soups, Bird, Broth |
| 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 | ||
| GARNISH | ||
| 2/3 | c | Sour cream |
| 2 | tb | Creamed horseradish |
| 4 | tb | Chopped fresh parsley |
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