I was in the mood for soup today since it’s so rainy, cold and dreary looking outside. I had some leftover beets and some mushrooms, so I decided to make mushroom beet soup.

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mushroom beet soup made today

I know, it looks more brown than red. I was wondering why it didn’t look more like this:

beetsoupparsley2
mushroom and beet soup made earlier in the week

I realized that I used more mushrooms today than I did earlier in the week. Also, I used Chioggia beets today which are not as red as the beets I used earlier in the week. It still tastes good, though.

If you have leftover beets from the winter and want to make a soup with them, give this recipe a try. Just remember that if you want the bright red color in your soup, then 1) stick to the blood red beets and 2) only use 1 mushroom.

Here is the recipe:

Mushroom Beet Soup

(makes 4 8oz servings)

Ingredients

ingredients6
Some of the ingredients

2 cups of roughly chopped beets (fresh or frozen)

2 cremini mushrooms, sliced

½ tsp chopped celery

1 qt vegetable stock

¼ of an onion, chopped

1 garlic clove

3 parsley leaves, chopped

1 tbsp grapeseed oil

Spices, salt and pepper to taste

1 lemon (optional)

Instructions

Heat oil over medium heat in a heavy stock pot or a dutch oven for about a minute. Add salt, pepper and any dry spices that you like.

When oil begins to sizzle, add onions, celery, parsley, and mushrooms. Sautee for about 2 minutes or until the onions are clear.

Add the beets and saute for 5 minutes.

saute1

Add vegetable broth and simmer over medium-low heat for 20 minutes.

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Smash the garlic clove and add to the mixture. Reduce heat to low. Continue to simmer for an additional 10 minutes. Remove from heat and allow mixture to cool for 10-15 minutes.

Pour mixture into blender and puree until smooth, or take an immersion blender and puree directly in the pot until smooth.

puree2

Return pot to the stove. Heat soup over medium-low heat.

Add salt, pepper and/or spices to taste if needed. Continue to simmer for an additional 10 minutes. Squeeze juice from the lemon. Remove from heat.

Ladle into a soup bowl. Garnish with a few parsley leaves and toasted slices of thick, chewy bread.

If you like this soup recipe, then check out my other soup recipes.

Please let me know if you have any questions or suggestions by filling in the Comments section below.

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Until next week, keep crafting and sharing.

Thanks for visiting!

Spinster Simone 🙂

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