Directions

• Preheat the oven to 350F (175C). Scrub beets thoroughly, then wrap them loosely in aluminum foil.
• Place the wrapped beets on a rimmed baking sheet to catch drips. Roast for about an hour.
• Rehydrate dried porcini mushrooms by soaking them in water for a few hours. You could also do this step a day ahead and let them soak overnight.
• Carefully unwrap the foil and check the beets for doneness. They are done when a fork or a paring knife slides easily to the center of the beet. Let cool so they are easier to handle. Cut in half, peel and slice the beets. I recommend wearing gloves during this step to protect your hands from getting stained.
• Place the sliced beets in a large pot. Add stock, bay leaf and peppercorns. Add rehydrated porcini mushrooms along with the soaking liquid but be careful – if there is grit at the bottom of the liquid, gently pick out all of the mushrooms first, then run the liquid through a paper towel lined strainer before adding it to the soup.
• Bring to boil and cook, covered for 20 minutes on medium low. You can then strain the soup into a smaller pot right away or to intensify the flavor, let sit for an hour or so before straining. Season to taste.