INGREDIENTS

• 1 onion, chopped
• 1 large beet, peeled and chopped
• 1 large cooking apple, chopped
• 2 celery stalks, chopped
• 1/2 red pepper, chopped
• 4 oz mushrooms, chopped
• 2 tablespoons butter
• 2 tablespoons sunflower oil
• 8 cups stock
• 1 teaspoon cumin
• 1/2 teaspoon dried thyme
• 1 large bay leaf
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• sour cream for serving

DIRECTIONS

1. In large soup kettle, melt butter with oil. Add all chopped vegetables and 3 tablespoons of stock. Cover and cook on low for 15 minutes.
2. Stir in cumin, thyme, bay leaf, lemon juice, salt and pepper.
3. Bring to a boil, cover and turn down to simmer. Cook for about 30 minutes.
4. Cool then puree.
5. Reheat and serve with drop of sour cream in each bowl.

Yield: 6-8 servings