Roasted Red Pepper and Mushroom Soup with Sage Recipe

12 ounces mushrooms, sliced
1 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)

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