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Ingredients
- 1 ounce. dry mushrooms (3/4 c.)
- 3 1/2 c. boiling water
- 2 pound beets, peeled, thinly sliced & quartered
- 4 c. water
- 1 c. minced carrots
- 1 c. minced celery
- 1 med. onion, minced
- 2 bay leaves
- 2 teaspoon salt
- 2 tbsp. vinegar
- 1/8 teaspoon pepper
- Mushroom Dumplings
Directions
- In saucepan combine mushrooms with boiling water. Let soak 2 hrs at room temperature. Simmer, uncovered 7-10 min or possibly till tender. Drain; reserve liquid.
- In large saucepan combine beets, 4 c. water, carrots, celery, onion, bay leaves and 1 tsp. salt. Cover and cook for 40-45 min or possibly till vegetables are tender.
- Meanwhile prepare Mushroom Dumplings. Stir in reserved mushroom liquid, vinegar, 1 tsp. salt and pepper. Bring to boil. Ladle into bowls. Add in warm mushroom dumplings to each serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2757g | |
| Calories 375 | |
| Calories from Fat 14 | 4% |
| Total Fat 1.66g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5354mg | 223% |
| Potassium 2832mg | 81% |
| Total Carbs 82.29g | 22% |
| Dietary Fiber 23.7g | 79% |
| Sugars 52.91g | 35% |
| Protein 13.43g | 21% |
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