RED VELVET SOUP

RED VELVET SOUP image

Yield 4-6 bowls

Number Of Ingredients 11

¼ cup butter
1 onion chopped
2 cloves garlic minced
4 sweet red peppers, peeled, seeded and chopped
1 lb mushrooms finely chopped
3 cups chicken or veg stock
2 tsp paprika
1 tsp sugar
2 tsp fresh lemon juice or to taste
¼ tsp cayenne
salt and pepper

Steps:

In a large saucepan, melt butter over medium-low heat. Add vegetables and cook, stirring often, until softened (10 minutes). Stir in stock, paprika and sugar, and bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Purée in batches in the blender. Strain through a sieve or pass through a food mill into a large bowl to remove any remaining bits of pepper skin. Stir in lemon juice, cayenne and salt and pepper to taste. Cover and chill 4 hours or overnight. Taste and add more seasoning if desired.