Serves 12
• 1 oz. of the best dried wild mushrooms
• 3 qts. plus 1½ cups water
• 2 medium-sized potatoes, scrubbed and sliced
• 2 medium stalks celery, sliced
• 2 to 3 cloves garlic, peeled
• 1 large turnip, peeled and sliced
• 4 medium-sized carrots, scraped and sliced
• 1 or 2 bay leaves
• 1 Tbs. salt
• 8 or 9 peppercorns
• 1½ lbs. beets
• 3 Tbs. lemon juice
• 1 Tbs. sugar
• garnish
• sour cream
1. Soak the dried mushrooms in 1½ cups of water for about 2 hours or overnight.
2. In a large kettle, combine 3 quarts of water, the potatoes, celery, garlic, turnips, carrots, bay leaves, salt, and peppercorns. Simmer gently for about 1 to 2 hours. The broth should be subtle but flavorful.
3. Strain the broth and discard the cooked vegetables.
4. Drain the mushrooms and reserve the liquid in which they have been soaked. Wash the mushrooms carefully, one by one, and slice them into julienne strips.
5. Strain the mushroom liquid through several layers of muslin or through a paper coffee filter. Add the strained liquid and the mushrooms to the broth.
6. Peel the beets and cut them into julienne strips. Add the beets to the broth, as well as the lemon juice and sugar.
7. Simmer the soup for another 20 to 25 minutes, or until the beets are quite tender; then taste, correct the seasoning, and serve, garnishing each bowl with a spoonful of sour cream.
8. Mushrooms from Italy or from Eastern Europe are very good, but the dried Japanese forest mushrooms are also excellent.
