Onion And Pepper Soup Recipe
Ingredients
| 50 g. / 2 oz. butter | ||
| Onions | 2 Large, cut into thin strips | |
| Garlic | 2 Clove (5gm), crushed | |
| 1 large green pepper, pith and seeds removed and cut into thin strips | ||
| 1 large red pepper, pith and seeds removed and cut into thin strips | ||
| 900 ml. / 1 1/2 pints beef stock | ||
| Tomatoes | 2 Large, skinned | |
| 125 g. / 4 oz. mushrooms, sliced | ||
| 50 g. / 2 oz. cheese, grated | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt the butter in a large saucepan.
Add the onions and garlic and fry for 5 minutes.
Add the peppers and fry for 2 minutes.
Pour in the stock and bring to the boil.
Add the tomatoes and mushrooms and continue cooking for 10 to 15 minutes or until all the vegetables are soft.
Season to taste with salt and pepper.
Stir in the cheese.
Add the onions and garlic and fry for 5 minutes.
Add the peppers and fry for 2 minutes.
Pour in the stock and bring to the boil.
Add the tomatoes and mushrooms and continue cooking for 10 to 15 minutes or until all the vegetables are soft.
Season to taste with salt and pepper.
Stir in the cheese.
Chef
