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Mushroom Soup

3 cups mushrooms (I used portabellos for their nice flavor)
2-3 red bell peppers
2-3 Anaheim or other hot chiles if you like
1 large yellow onion
1 whole bulb garlic
4 medium-sized Yukon gold potatoes (or use the red-skinned ones)
3 quarts water or broth
1 tsp. each dried basil, oregano, parsley
salt & pepper to taste

Wash the peppers and chiles and lay flat on a baking sheet and put
under the broiler (watch carefully and turn a few times) until the
skins have charred. Remove from oven and place them in a brown
paper bag until cool enough to handle. Discard skins and seeds,
chop the veggies and set aside until later.

With a very sharp knife cut the top off the entire bulb of garlic.
Drizzle olive oil over the top of it. Place it into a pottery garlic
baker if you have one, or onto a sheet of foil that can be wrapped
loosely around it (with room for steam to escape). Bake at 350
degrees F about 45 minutes. Allow to cool. The roasted cloves will
pop out when you gently squeeze the base. Mash slightly and set
aside to add later.

In a heavy-bottomed stock pot, saute a chopped yellow onion in
butter/ghee/oil until translucent. Meanwhile, clean the portobellos
(I usually remove the skin) and chop them into large chunks. Add
them to the cooked onions and continue to saute this mixture until
the mushrooms have softened.

Add the water or broth at this time, bring to a boil and simmer on
medium-high heat, adding the potatoes.

When potatoes are tender, add the roasted peppers, chiles, garlic,
and dried seasonings.

Let the flavors mingle for another 15 minutes and then it is done!

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