Beet and Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp vegetable or canola oil1 tbsp schmaltz or 1 pc. chicken skin1 large onion, thinly slicedtwo 8-oz pkgs mushrooms, thinly sliced6 small beets, shredded14 cups vegetable broth
Put vegetable oil and chicken skin in pan, heat. Add thinly sliced onion (use food processor) and sautee. Thinly slice mushrooms and continue to sautee until they reduce in size and release liquid. Add shredded beets (no need to peel) and sautee. When they are well cooked, add broth. Boil, add salt pepper, dill (fresh or dried) and garlic powder to taste. Serve
Number of Servings: 10
Recipe submitted by SparkPeople user GRATTECIELLA.
Number of Servings: 10
Recipe submitted by SparkPeople user GRATTECIELLA.
Nutritional Info Amount Per Serving
- Calories: 73.5
- Total Fat: 2.1 g
- Cholesterol: 0.3 mg
- Sodium: 1,356.7 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.2 g
- Protein: 2.3 g
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