RED PEPPER SOUP
6 tablespoons margarine
2 tablespoons olive oil
8 red peppers, diced
4 carrots, diced
3 shallots, diced
2 cloves garlic, minced
2 pears, chopped
12 cups water
3 tablespoons parve chicken soup powder
4 large strips roasted red peppers
1 teaspoon crushed red pepper
dash of cayenne pepper
salt and black pepper to taste
In a large stock pot, heat oil and margarine. Add vegetables and sauté over medium heat for 8-10 minutes. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 1/2 hour. Puree.
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