• 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

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Roasted Red Pepper and Mushroom Soup with Sage