Nutritive 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
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
Instructions
- Finely chop the onions, and thinly slice the scallions.
- In a saucepan saup 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.
