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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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    BABY CARROTS

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    ORGANIC CARROTS

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    $3.49 ea.

    2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 0.500
    cabbage, cubed
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    BRUSSELS SPROUTS

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    GREEN CABBAGE

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    $0.99 /lb

    PRODUCT OF CANADA CANADA No. 1 GRADE


  • 8 oz
    (227 g)
    Quebec mushroom, thinly sliced
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    BELLE GROVE MUSHROOMS

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    OYSTER 100 g, BUTTON 227 g PRODUCT OF ONTARIO


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    OYSTER 100 g, BUTTON 227 g PRODUCT OF ONTARIO


    BELLE GROVE ORGANIC WHOLE WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE ORGANIC WHOLE WHITE OR CRIMINI MUSHROOMS

    $3.29 ea.

    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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    2 lb PRODUCT OF TURKEY OR SPAIN or 5 PK PRODUCT OF MEXICO OR PERU



  • 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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