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

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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