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    Beet, Cabbage and Mushroom Soup https://www.metro.ca/userfiles/image/recipes/soupe-betterave-chou-champignons-5593.jpg PT25M PT40M PT1H05M
    Melt butter in a large pot, add onions, beets and carrots, cover and cook over low heat for 25 minutes, stirring from time to time.Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes.Remove lemon.Ladle into soup bowls, garnish with sour cream and chives and serve with croutons.Recipe of eatquebec.comPhotography: Benoit Levac, Levac photo
    8
    4 9 5 1
    3 Tbsp. (45 mL) butter 1 large Quebec onion, finely sliced 4 large beets, peeled and diced 3 large carrot, peeled and diced 0.500 cabbage, cubed 8 oz (227 g) Quebec mushroom, thinly sliced 6 cups (1 1/2 L) chicken broth 2 of fresh thyme To taste salt and freshly ground pepper 1 lemon, washed and pricked many times with a fork Garnish 1/2 cup (125 mL) sour cream 1/4 cup (60 mL) coarsely chopped fresh chives croutons to taste
    Beet, Cabbage and Mushroom Soup

    Beet, Cabbage and Mushroom Soup

    Rate this recipe
    9 Votes
    8
    servings
    0:25
    Preparation
    0:40
    COOKING
    1:05
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 3 Tbsp.
      (45 mL)
      butter
    • 1
      large Quebec onion, finely sliced
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    • 4
      large beets, peeled and diced
    • 3
      large carrot, peeled and diced
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    • 0.500
      cabbage, cubed
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    • 8 oz
      (227 g)
      Quebec mushroom, thinly sliced
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      227 g PRODUCT OF ONTARIO

    • 6 cups
      (1 1/2 L)
      chicken broth
    • 2
      of fresh thyme

    • To taste salt and freshly ground pepper
    • 1
      lemon, washed and pricked many times with a fork
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    •
      Garnish
    • 1/2 cup
      (125 mL)
      sour cream
    • 1/4 cup
      (60 mL)
      coarsely chopped fresh chives

    • croutons to taste
    Imprimer ma sélection

    Preparation

    Melt butter in a large pot, add onions, beets and carrots, cover and cook over low heat for 25 minutes, stirring from time to time.

    Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes.

    Remove lemon.

    Ladle into soup bowls, garnish with sour cream and chives and serve with croutons.

    Recipe of eatquebec.com

    Photography: Benoit Levac, Levac photo

    Source : Ass. des Jardiniers-Maraîchers du Québec

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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