Roasted Red Bell Pepper and
Caramelized Onion Soup
This recipe works just as well with caramelized onions. Substituting
fresh chopped chives for the caramelized onions creates an interesting
variation in flavors. It is very rich and may be used as a pasta sauce.
Ingredients for 4 people:
|
˝ pint |
|
|
6 |
|
|
Button Mushrooms |
8 ounces |
|
White Wine |
1 cup |
|
Extra Virgin Olive Oil |
2 tablespoons |
|
Milk |
2 cups |
|
Fresh Chopped Chives |
˝ cup |
|
|
|
|
1. Prepare ingredients. |
2. Sauté mushrooms in olive oil over medium heat for approx. 5 minutes. |
|
|
|
|
3. Pour in one cup white wine and caramelized onions
and simmer for 2 minutes until wine is reduced. |
4. Add Roasted Red Bell Pepper Sauce.
Simmer for 5 minutes. Add milk, stir and bring to a simmer. Turn off the
heat. If you are using fresh chopped chives, add them at this time. |
Click on: ROASTED
RED BELL PEPPER SAUCE for other delicious recipes with
this sauce
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© 2004 David G. Blackburn