Mushroom Soup with Peppers
This lovely one-pan mushroom soup with peppers is on the table in a matter of minutes.
Ingredients
2 tablespoons butter
1 large yellow onion, finely chopped
1/2 cup chopped seeded green bell pepper
1 small garlic clove, minced
112 g fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 cups canned low-sodium chicken broth
1/2 cup milk
Salt and black pepper
1 tablespoon chopped fresh parsley
1 large yellow onion, finely chopped
1/2 cup chopped seeded green bell pepper
1 small garlic clove, minced
112 g fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 cups canned low-sodium chicken broth
1/2 cup milk
Salt and black pepper
1 tablespoon chopped fresh parsley
Directions
Serves 4
- In a large saucepan over medium heat, melt butter. Add onion, bell pepper and garlic, and sauté 5 minutes or until onion is softened. Stir in mushrooms and sauté 3 minutes or until just wilted.
- Add flour and stir until well mixed. Add broth and bring to boil over high heat, stirring until thickened, about 5 minutes.
- Reduce heat to medium, add milk and season to taste with salt and black pepper. Cook, stirring frequently, until mushroom soup with peppers is heated through (do not boil). Stir in parsley.
Serves 4
The Ultimate Soup Cookbook, Reader's Digest
