Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Cream of Portobello and Apple Soup with Whipped Cream and Pink Pepper
2013-08-06
https://www.metro.ca/userfiles/image/recipes/creme-portobellos-pommes-chantilly-poivre-rose-3999.jpg
PT15M
PT20M
PT35M
20 minutesScoop flesh out of 4 perfect mushrooms, leaving sides 1/2 in. (1 cm) thick.Chop mushrooms, apples and onions.In a pot, sweat mushrooms, apples and onions in butter. Add flour and cook 1 min. Pour in chicken broth and simmer 15 min.Purée in the blender until smooth and creamy. Return to pot. Turn the burner off. Season with salt and pepper to taste, and gently stir in half the cream.Whip remaining cream until peaks form.Pour soup into mushroom bowls, top with a dollop of whipped cream and sprinkle with crushed peppercorns.
4
Ass. des Jardiniers-Maraîchers du Québec
5
1
5
5
1 1/4 lb (1 kg) portobello mushrooms
2 apples, peeled
5 oz (150 g) onion
2 oz (50 g) butter
2 Tbsp. (30 mL) flour
4 cups (1 L) chicken broth
salt and pepper
1 cup (250 mL) whipping cream
1 pinch crushed pink peppercorns
Cream of Portobello and Apple Soup with Whipped Cream and Pink Pepper
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
1 1/4 lb
(1 kg)portobello mushrooms
-
2
apples, peeled
-
5 oz
(150 g)onion
-
2 oz
(50 g)butter
-
2 Tbsp.
(30 mL)flour
-
4 cups
(1 L)chicken broth
-
salt and pepper
-
1 cup
(250 mL)whipping cream
-
1 pinch
crushed pink peppercorns
Preparation
20 minutes
Scoop flesh out of 4 perfect mushrooms, leaving sides 1/2 in. (1 cm) thick.
Chop mushrooms, apples and onions.
In a pot, sweat mushrooms, apples and onions in butter. Add flour and cook 1 min. Pour in chicken broth and simmer 15 min.
Purée in the blender until smooth and creamy. Return to pot. Turn the burner off. Season with salt and pepper to taste, and gently stir in half the cream.
Whip remaining cream until peaks form.
Pour soup into mushroom bowls, top with a dollop of whipped cream and sprinkle with crushed peppercorns.
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.
