Red Velvet Soup Recipe

Ingredients

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

Preparation

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.