Mangez Québec

Beet, cabbage and mushroom soup

25 minutes
Cooking time
40 minutes
8 to 10


  • 45 ml (3 tbsp.) butter
  • 1 large Quebec onion, finely sliced
  • 4 large beets, peeled and diced
  • 3 large carrots, peeled and diced
  • 1/2 cabbage, cubed
  • 1 227-g (8-oz.) tray of Quebec mushrooms, thinly sliced
  • 1.5 L (6 cups) chicken stock
  • 2 branches of fresh thyme
  • Salt and freshly ground pepper
  • 1 lemon, washed and pricked many times with a fork


  • 125 ml (1/2 cup) sour cream
  • 60 ml (1/4 cup) coarsely chopped fresh chives


  1. 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.
  2. Ladle into soup bowls, garnish with sour cream and chives and serve with croutons.
MENU Plaisirs maraîchers - 2007

produits utilisés

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