Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Place <quantity>2<unit>kg</unit></quantity> of yellow beetroots on a baking tray lined with aluminum foil and drizzle with olive oil

Season with abundant salt and add <quantity>1<unit>bunch</unit></quantity> of thyme. Wrap with the foil

Bake for 1h until the beets are tender

Cut <quantity>3</quantity> figs into eights and set aside

Roughly crush <quantity>½<unit>cup</unit></quantity> of toasted walnuts and set aside

Chop <quantity>6</quantity> garlic cloves

Trim, peel, and roughly chop <quantity>2</quantity> onions

Remove the beets from the oven. Let them cool down a bit and peel them

Roughly chop the beets

Drizzle olive oil into a large heated pot. Add the chopped onion and garlic

Add sal to taste and cook until the onion is translucent

Add <quantity>1<unit>cup</unit></quantity> of white wine and <quantity>1<unit>bunch</unit></quantity> of thyme. Cook until the white wine is reduced

Add the chopped beets and <quantity>5<unit>cups</unit></quantity> of vegetable stock. Reduce the heat and simmer for 20m to extract the flavors. Remove from heat

Remove the thyme and carefully transfer the soup to a blender

Blend until smooth and silky

Check the seasoning and adjust with salt and black pepper to taste. Squeeze <quantity>1</quantity> lemon and stir to combine

Drizzle olive oil into a heated frying pan and add <quantity>4</quantity> roughly chopped king oyster mushrooms. Season with salt and black pepper to taste. Sear the mushrooms until golden

Transfer the soup to a serving bowl. Garnish with the seared mushroom and fig pieces. Add toasted walnuts and goat cheese to taste

Finish the plate with picked chervil and olive oil to taste. The yellow beet soup with mushrooms, figs & goat cheese is ready

Warm up your loved ones with this comforting soup. Enjoy!