Ingredients

• 3 Tablespoons Extra Virgin Olive oil
• 3 Tablespoons Butter, unsalted
• 6 medium Pepper red
• 1 cup Onion minced
• 3 pieces Celery, 1 stalk
• 48 ounces Chicken broth canned
• 1/8 teaspoon Cayenne Pepper
• 3 Tablespoon Lemon juice
• 1/3 cup Parsley fresh

Directions

• Finely chop the onions, and thinly slice the scallions.

• In a saucepan sauté the mushrooms in the butter over high heat, stirring, until the liquid the mushrooms give off is evaporated and stir in the broth and the water.

• In a small bowl whisk together the cornstarch, the soy sauce, and the vinegar until the cornstarch is dissolved and stir the mixture into the soup.

• Bring the soup to a boil, stirring, and simmer it for 5 minutes. Stir in the scallions and salt and pepper to taste and simmer the soup for one minute more. Makes about 3 cups.

Nutritional Information

• Calories: 122.57cal

• Protein: 4.25g

• Fat: 6.86g

• Fiber: 1.84g

• Cholesterol: 16.50mg

• Vitamin A: 182.25RE

• Vitamin C: 17.05mg

• Vitamin E: 1.42mg

   SERVES:  6 people