Roasted Red Pepper and Mushroom Soup with Sage

Ingredients

• 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)

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

Submitted 6/13/05.
Source: www.naturalland.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Roasted Red Pepper and Mushroom Soup with Sage