6 good size beets (peeled and cut into about an inch cubes)
3 mid size potato (peeled and cut into about an inch cubes)
1 green zucchini (cut into about an inch cubes)
2 mid size yellow onion (chopped)
6 cups of room temperature soup stock (chicken or vegetable)
3 cloves of garlic
2 lemons (squeezed)
Salt and black pepper
1 pack of baby portabella mushrooms, sliced
1/4 cup of dry white wine
1 clove of garlic (chopped)
1 tsp oregano (dry or fresh)
Baby spinach leaves
In a medium saucepan, put beets, potato, zucchini, onion and 6 cups of cold or room temperature soup stock. Heat it with medium high heat until it simmers, and bring the heat down to medium and cook it for about 15~20 min.
Check beets and potato with a knife to see if they are cooked if the knife cut through it easily, it is good to go. Adjust taste with salt and black pepper.
Put 3 cloves of garlic and 2 squeezed lemon in the Blender and pour the contents of the saucepan and blend them together until very smooth. Again, check the taste and adjust it with salt and pepper.
Pour the soup back into the saucepan and heat it back up to a simmer and stop the heat.
In a medium pan, pour olive oil and put chopped garlic. Once you start smelling the garlic, put sliced baby portabella mushrooms, salt and pepper, 1 tsp oregano and ¼ cup of dry white wine. Cook it through until it’s almost creamy.
Pour the soup in the bowl and put mushroom garnish in the middle, decorate it with baby spinach leaves and heavy cream as you like.