Follow these steps for perfect results
vegetable broth
onions
diced
mixed mushrooms
sliced
garlic cloves
minced
cabbage
shredded
potatoes
diced
dried thyme
cayenne pepper
black pepper
Heat 1/4 cup of vegetable broth in a large saucepan.
Add diced onions, sliced mixed mushrooms, and minced garlic to the saucepan.
Sauté the vegetables until the onions are soft, approximately 3 minutes.
Add the remaining vegetable broth, shredded cabbage, diced potatoes, dried thyme, cayenne pepper, and black pepper to the saucepan.
Bring the soup to a boil.
Reduce the heat to low and simmer for 45 minutes, or until the potatoes are tender.
Expert advice for the best results
Add a dollop of sour cream or yogurt for extra creaminess.
Garnish with fresh parsley or dill.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance
Serve in a bowl, garnished with fresh herbs and a swirl of cream.
Serve with crusty bread
Pair with a side salad
Such as Sauvignon Blanc
Discover the story behind this recipe
A traditional comfort food.
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