Paprika Soup with Mushrooms

For the bell pepper soup, peel the peppers with a peeler – this only works if they are crisp. Finely dice the onion and fry in a little oil. Peel and chop the carrot and beet.

Also sauté a bit, finally add the chopped, cleaned red peppers, pour in soup and cook for 15 minutes. Then puree the soup, add salt and pepper.

Quarter the mushrooms, fry them quickly in the butter and serve with the hot soup.

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