Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your 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.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Cream of Portobello and Apple Soup with Whipped Cream and Pink Pepper 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
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

Cream of Portobello and Apple Soup with Whipped Cream and Pink Pepper

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.