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ROASTED PEPPER AND MUSHROOM SOUP

1 red bell pepper
1 yellow bell pepper
1 green pepper
1 can mushroom soup
2 cubes chicken bouillon
4 c. water

Cut peppers in half. Clean insides out. Place peppers cut side down
on a baking sheet. Place under broiler until skin is properly
blackened. Remove peppers from the oven and place in a brown paper
bag. Fold top of bag down and let peppers cool. Remove from bag and
remove the charred skin from pepper. Cut peppers into strips. Place
mushroom soup in pot. Heat and gradually add water. Add bouillon.
When thoroughly heated, add the peppers and simmer for 15 minutes.

Variation: Can add either pasta or rice. Can also add sauteed
eggplant and/or grilled chicken.

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