INGREDIENTS
2 tablespoons olive oil
2 onions, diced
2 carrots, peeled and diced
3 garlic cloves, diced
2 teaspoons fresh thyme leaves, chopped
6 cups mushroom stock
24 ounces jarred roasted red bell peppers, drained
1 russet potato, peeled and coarsely chopped
1/2 cup dry white wine
1 tablespoon organic, fair-trade sugar
Salt and freshly ground black pepper
INSTRUCTIONS
-Heat olive oil in a large pot over medium-high heat.
-Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes.
-Add the mushroom stock, bell peppers, potato, white wine, and sugar.
-Decrease the heat to medium-low. Cover and cook for about 30 minutes or until the potatoes are very soft.
-Slightly cool the soup.
-Use an immersion hand blender to puree the soup in the pot or you may also puree the soup in a blender or food processor until it is smooth.
-If applicable, return the soup to the pot.
-Add additional salt and pepper to taste.
-Reheat and serve.
