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Roasted Red Pepper and Mushroom Soup with Sage Recipe | |
Soup | |
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Ingredients:
12 ounces mushrooms, sliced1 medium onion, chopped 1 tablespoon canola oil 3 cups vegetable stock 1 12-ounce jar roasted red bell peppers, drained and chopped 2 tablespoons finely chopped fresh sage, or 2 teaspoons dried 1 teaspoon hot sauce, or to taste Salt and pepper Toasted walnuts for garnish (optional)
Directions:
1. In a large nonstick skillet over medium heat, sauti onions and mushrooms in oil until browned, about 15 minutes. 2. Transfer mushrooms and onions to a large pot. Add vegetable broth, roasted peppers, sage, hot sauce, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Serve topped with toasted walnuts, if desired. Makes about 6 cups | |