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Beet, Cabbage and Mushroom Soup 2013-08-06 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 Ass. des Jardiniers-Maraîchers du Québec

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

Rate this recipe

9 Votes

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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CARROTS OR YELLOW ONIONS

2 for $5.00

2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

4

large beets, peeled and diced

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RED OR GREEN SWISS CHARD OR DANDELION GREENS

2 for $5.00

PRODUCT OF ONTARIO

3

large carrot, peeled and diced

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ORGANIC CARROTS

$3.49 ea.

2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE

CARROTS OR YELLOW ONIONS

2 for $5.00

2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

0.500

cabbage, cubed

8 oz
(227 g)
Quebec mushroom, thinly sliced

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LARGE BROCCOLI

$1.99 ea.

PRODUCT OF CANADA BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 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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BLUEBERRIES

$2.99 ea.

PINT PRODUCT OF PERU OR MEXICO NO 1 GRADE AVOCADOS 5 PK PRODUCT OF MEXICO LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA

Garnish

1/2 cup
(125 mL)
sour cream

1/4 cup
(60 mL)
coarsely chopped fresh chives

croutons to taste

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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

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