Ingredients
- 1 large jar (400 grams) roasted paprika (red bell pepper)
- 12 oz mushrooms, cleaned and sliced
- 1 onion, chopped
- 1 clove garlic, crushed
- 2 T soy margarine
- 1/2 c soy milk
- 2 T fresh rosemary, chopped
- 1 T Hungarian paprika
- 2 c vegetable bouillon
- salt and pepper to taste
- splash lemon juice
- parsley, fresh, chopped as optional garnish
- dollop soy yogurt
Directions
Saute onions in large pot with half the soy margarine until glassy.
Add mushrooms and crushed garlic along with rosemary further saute until
the mushrooms are soft.
Add the roasted paprika and the vegetable bouillon.
Simmer covered for 15 minutes.
Puree to a smooth thick soup.
If you’d like it thinner, add more vegetable bouillon, or soy cream.
Add lemon juice and salt and pepper to taste before serving.
Serve with a dollop of soy yogurt and chopped parsley.