Used what I had in my fridge already. I roasted 5 sliced red peppers and package of fresh mushrooms with some salt free Italian herbs, a clove of garlic and a little olive oil in my oven at 450 degrees for 20 minutes. Put it in my food processor and pulsed it until it was a nice thick sauce. Put it in a sauce pan on the stove top, added low salt chicken broth and 1/4 cup of Merlot until it was the right consistency for a nice thick soup. Added more Italian herbs to taste. Simmered 10 min. Served with Feta cheese crumbles on top to garnish. I am going back for seconds.
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Used what I had in my fridge already. I roasted 5 sliced red peppers and package of fresh...