Beet Soup

The usually deep-red roots of beetroot are eat...


4 oz. sliced mushrooms, fresh or canned
2 small onions, dices
2 Tbsp. margarine
6 qt. water
1 can undiluted cream of mushroom soup
1 c. sour cream
4 Tbsp. flour
2 Tbsp. vinegar
1 can tiny whole beets, drained
Salt to taste


Saute mushrooms and onions in margerine in large pot. Add 6 quarts water and simmer for 1 hour. Add 1 can mushroom soup. Add 1 cup sou cream which has been mixed with flour and vinegar. To add the sour cream mixture, remove 2 cups liquid from the pot and allow to cool, then mix in the sour cream, flour and vinegar. Pour slowly into pot. Cook 10 more minutes more. Salt to taste. Serve with boiled potatoes or serve cold with sour cream

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