Ceps are very nice in some dishes. E.g. fresh ceps with their ''noble'' flavour make great cream sauces, but ceps really develop more flavour if you dry them. However, if you want a strong mushroom taste (e.g. for a stuffing or a soup), ceps aren't very useful and as you say, Leccinum sp. are much better for that (or honey mushrooms). L. scabrum and pseudoscabrum are common here, but I once made an omelet with L. versipelle, the orange-capped species, and that was one of the best dishes of my life.
Just butter, fry some chopped garlic (I used young, spring garlic), then the sliced mushroom, salt and pepper and eggs, turning the heat to maximum and using the technique for the classic omelet, not country omelet (i.e. fast and furious). The deep, dark, earthy flavour with hints of coffee (as some Leccinum sp. have, at least those that blacken when cut) was just irresistible.
Many people here also forage Russula sp. and in the autumn, Lepista nuda (the purplish mushroom with orange zest fragrance, called wood blewit in English).
And of course, the ''fat hen'', although we call it ''ram's head''. Champignons and parasols, too. Actually, parasols are great breaded as for Wiener Schnitzel and fried in lard, served with buttered boiled potatoes. The giant puffball (Calvatia gigantea), when still immature, is reputedly just as good (or even better) peeled, sliced, breaded and fried schnitzel-style in lard, but I've never had these.
So how sour should the soup be? Just a mild tang or a bit more? Like the Chinese hot-and-soup soup?
Edited by Slayertplsko - 11/10/13 at 7:02am