Roasted Red Pepper Soup with Mushroom Duxelle and Feta

Slurp off delicious roasted red pepper soup with mushroom duxelle and feta to mark the beginning of your meal. I can’t forget this special soup at Australia, Hayman Island Resort. There were seven courses in all paired with different wine and each dish was a work of art. But the one that really stood out was the red pepper soup with mushroom duxelle and feta, which was absolutely divine. The chef made in front of me using luscious ingredients and a host of exotic mushrooms. I just took one sip and was swooning. So let’s repeat the moment once again.

Slurp off delicious roasted red pepper soup with mushroom duxelle and feta to mark the beginning of your meal.

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Roasted Red Pepper Soup with Mushroom Duxelle and Feta
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

Slurp off delicious roasted red pepper soup with mushroom duxelle and feta to mark the beginning of your meal. I can’t forget this special soup at Australia, Hayman Island Resort. There were seven courses in all paired with different wine and each dish was a work of art. But the one that really stood out was the red pepper soup with mushroom duxelle and feta, which was absolutely divine. The chef made in front of me using luscious ingredients and a host of exotic mushrooms. I just took one sip and was swooning. So let’s repeat the moment once again.

Course: Healthy, Soups, Vegetarian
Cuisine: Australian
Servings: 4 people
Calories: 102 kcal
Ingredients
  • 5 oz (150 gram) Mushroom chopped finely
  • 10.5 oz (300 gram) Red pepper
  • 5 cups Water
  • 7 oz (200 gram) Tomatoes chopped
  • Salt to taste
  • Black pepper to taste
  • 1 oz (25 gram) Flour
  • 3 tablespoon Butter
  • 3.5 oz (100 gram) Feta crumbled
Instructions
FOR ROASTING RED PEPPERS
  1. Preheat the oven to 180⁰ C or 350⁰ F.

  2. Once heated place red peppers in and roast for 45 minutes.

  3. Then remove it and let it cool.

  4. Then cut each in halves and scrape out the inside of the peppers.

  5. Slice the peppers and keep it aside.

FOR MAKING THE ROUX
  1. Melt 1 tablespoon butter in a saucepan over medium heat.
  2. Once melted, stir in 1 tablespoon flour and 2 tablespoon water.

  3. Stir for 2 minutes and remove from the heat.

FOR MAKING THE SOUP
  1. Add 1 tablespoon butter to a saucepan.
  2. Once the butter has melted, add the roasted red peppers and tomatoes.

  3. Cook for 3 minutes.
  4. Then add the roux.
  5. Stir it constantly so that roux doesn’t stick to the pan and gradually add water.

  6. Increase the heat to high until the liquid starts to bubble.
  7. Then simmer it for 15 minutes.
  8. Season it with salt.
  9. After cooling, blend it in a blender.
FOR MAKING THE MUSHROOM DUXELLE
  1. Add 1 tablespoon butter to the saucepan over medium heat.

  2. After it melts, sweat the mushrooms.
  3. Season it with salt and pepper.
  4. Once cooked, remove from the pan and let it cool.
  5. Then place it in a bowl.
LET’S ASSEMBLE THEM
  1. Ladle the soup into a bowl, add mushroom duxelle and top it with a quenelle of feta.

SERVE
  1. Serve it hot in a soup bowl.
OUR DINE TABLE
  1. Between you and your love, the soup can give the warmth to your relation. Seat down on your lawn with your soul and feel the warmth of your soulmate with a bowlful of roasted red pepper soup with mushroom duxelle and feta.
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Nutrition Details

CategoryAmount
Calorie 102
Fat 7 g
Carbohydrate 8 g
Protein 2 g
Iron 7 %
Sugar 1 g
Article Tags:
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Article Categories:
Healthy Foods · Soups · Vegetarian

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