Onion And Pepper Soup
|Butter||2 Ounce (50 g)|
|Onions||2 Large, cut into thin strips|
|Garlic||2 Clove (10 gm), crushed|
|Green pepper||1 Large, pith and seeds removed and cut into thin strips|
|Red pepper||1 Large, pith and seeds removed and cut into thin strips|
|Beef stock||1 1⁄2 Pint (900 ml)|
|Tomatoes||2 Large, skinned and chopped|
|Mushrooms||4 Ounce, sliced (125 g)|
|Cheese||2 Ounce, grated (50 g)|
Melt the butter in a large saucepan.
Add the onions and garlic and fry for 5 minutes.
Add the peppers and fry for 2 minutes.
Pour in the stock and bring to the boil.
Add the tomatoes and mushrooms and continue cooking for 10 to 15 minutes or until all the vegetables are soft.
Season to taste with salt and pepper.
Stir in the cheese.