Red Velvet Soup

• 1/4 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
• 1/4 tsp cayenne
• salt and pepper

1. In a large saucepan, melt butter over medium-low heat.
2. Add vegetables and cook, stirring often, until softened (10 minutes).
3. Stir in stock, paprika and sugar, and bring to a boil.
4. Reduce heat and simmer uncovered for 20 minutes.
5. Puree in batches in the blender.
6. Strain through a sieve or pass through a food mill into a large bowl to remove any remaining bits of pepper skin.
7. Stir in lemon juice, cayenne and salt and pepper to taste.
8. Cover and chill 4 hours or overnight.
9. Taste and add more seasoning if desired.

ubc, onion, garlic, sweet red peppers, mushrooms, chicken, paprika, sugar, lemon juice, ubc, salt

Taken from www.epicurious.com/recipes/member/views/red-velvet-soup-1264371 (may not work)