Great Scott's Vegetable and Mushroom Soup

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It seems winter has finally arrived. But The Great Scott, head chef and owner of Le Petit Chateau in New Jersey, is warming things up with a hearty, healthy soup you can make at home!

• Vegetable and Mushroom Soup

(Yields 4 servings)


1 small onion ¼ inch diced

1 medium carrot ¼ inch diced

4 oz. mushrooms, cut into julienne strips

1 large turnip ¼ inch diced

2 potatoes ¼ inch diced (stored in water)

1 bunch of fresh course tarragon

2 leaks trimmed and cut into julienne strips

2 leaves of savoy cabbage cut into julienne strips

2 oz. butter

8 oz. vegetable broth

Salt & white pepper to taste


1. In sauce pan, heat butter and sweat onion, carrot and turnip.

2. When almost done, add leaks and cabbage.

*Note: Constantly season with salt and white pepper to taste

3. Then add vegetable broth and bring to a simmer. Add potatoes, mushrooms, and finish with tarragon.

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