Mushroom-Pepper Soup

This simple Asian-inspired soup is a delightful first course or, paired with some warm egg rolls, makes a creative and satisfying lunch.
  • 8 oz. mushrooms -- choose your favorite variety or, better yet, use a variety
  • 1 large red bell pepper
  • 2 cloves garlic -- minced
  • 1 T. olive oil
  • 1 T. butter
  • 3 (14 oz.) cans beef broth
  • 1 T. teriyaki sauce -- choose your favorite variety

Slice the mushrooms into bite-sized pieces and dice the red pepper. Sauté the mushrooms, pepper and garlic over medium-high heat in the olive oil. Near the end of the cooking, add the butter and mix to flavor the vegetables. Add the beef broth and teriyaki sauce and heat to a simmer. Simmer 10 minutes before serving.

  • Yields: 6 servings
  • Preparation Time: 30 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.