Roasted Beet, Crab and Vegetable Soup
1 (8 ounce) can sliced mushrooms 1 dash Louisiana-style hot sauce, or to taste 1 onion, chopped 2 (13.75 ounce) cans chicken broth 2 (14.4 ounce) cans diced tomatoes 2 tablespoons fresh lemon juice, or to taste 2 tablespoons garlic, minced 2 tablespoons olive oil 2 teaspoons dried thyme 2 teaspoons fresh lemon juice, or to taste 4 beets, scrubbed, stems trimmed to 1 inch salt and freshly ground pepper, to taste ½ (14 ounce) package frozen mixed vegetables ½ (15 ounce) can peas ½ (9 ounce) package frozen baby lima beans ½ cup chopped celery ½ pound imitation crab meat, flaked