Hot pepper soup

Yield: 1 servings

Measure Ingredient
5 \N CLOVES GARLIC CRUSHED
7 \N REGULAR JALAPENO PEPPERS
2 \N HABANERO PEPPERS
1 can (LARGE) MUSHROOMS; OR FRESH OF EQUAL AMOUNT
1 large ONION
2 tablespoons BALSAMIC VINEGAR
1 tablespoon WORCESTERSHIRE SAUCE

ADD CHOPPED-LARGE- ONION TO SAUCE PAN WITH THE BALSAMIC VINEGAR AND ADD ONE CUP OF WATER TO PAN- SIMMER. ADD GARLIC & PEPPERS SLICED TO OTHER SIDE OF PAN-SIMMER. LET SIMMER TILL ONIONS START TO TURN CLEAR- ADD WATER AS neccessary. WHEN START TO GET TENDER- ADD MUSHROOMS AND WORCESTERSHIRE SAUCE ADD ENOUGH WATER TO FILL PAN LET SIMMER ADD BLACK PEPPER TO TASTE DASH OF SALT, LEMONGRASS IS ALSO GOOD IN THIS, OR A TSP OF FRESH MINT AND ANY OTHER SPICES YOU WOULD LIKE THEN SERVE immediatley.. SERVE WITH CRUSTY BREAD

Posted to fatfree digest by "Ross, Lynne" <Lynne.Ross@...> on Jan 21, 1999, converted by MM_Buster v2.0l.

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