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1
Place dried mushrooms in a bowl and pour on 3 cups boiling water.
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2
Let sit 30 minutes, then strain through a cheesecloth-lined strainer set over a bowl.
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3
Squeeze mushrooms over the strainer to extract any remaining flavorful liquid.
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4
Rinse mushrooms in several changes of water, and chop.
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5
While mushrooms are soaking, combine beets, sliced garlic and 1 quart of water in a saucepan and bring to a boil.
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6
Add 1 teaspoon salt and the sugar, reduce heat and simmer uncovered for 30 minutes.
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7
Remove beets from water using a slotted spoon or skimmer and transfer to a bowl; allow to cool until you can handle them.
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8
Cut into small dice or into julienne (about 1/4-inch wide by 1 inch long).
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9
Add enough of the broth from the beets to the mushroom broth to make 6 cups combined broth.
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10
Heat oil over medium heat in a large, heavy soup pot or Dutch oven and add onion, carrots and celery.
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11
Cook, stirring, until just tender, about 5 minutes, and add a generous pinch of salt and the minced garlic.
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12
Cook, stirring, until fragrant, 30 seconds to a minute, and add white mushrooms.
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13
Cook, stirring often, until mushrooms begin to sweat.
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14
Add chopped dried mushrooms, the 6 cups combined mushroom and beet broth, the simmered beets and the bouquet garni.
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15
Bring to a boil, add salt to taste, reduce heat, cover and simmer 30 minutes.
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16
Add chopped beet greens and simmer another 5 minutes.
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17
Stir in vinegar.
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18
Taste and adjust seasonings.
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19
Remove bouquet garni, stir in chopped parsley and serve, garnishing each bowl with a generous dollop of yogurt if desired.
