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Roasted Red Pepper Soup




Source of Recipe


Unknown


List of Ingredients





2 (16 ounce) jars roasted red peppers, drained
2 (14.5 ounce) cans chicken broth
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper

Place roasted red peppers in a blender or food processor, and blend until smooth.
In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Garnish with sour cream



Recipe