2 teaspoons baking powder
1 tablespoon salt
3 tablespoons olive oil
1 large onion, finely diced
1 (19 ounce) can diced tomatoes with juice
3 cups water
3 potatoes, cubed
2 tablespoons salt
1 tablespoon dried fresh rosemary
1 tablespoon fresh lemon juice
1 cup vinegar
1 teaspoon white sugar
1/2 lemon, juiced
1 tablespoon salt
1 teaspoon black pepper
1/4 teaspoon dried basil
1 small white onion, sliced into 1/2 inch slices
Heat olive oil in a large saucepan over high heat. Stir in onion and tomato; cook, stirring frequently, for about 5 minutes.
Add water and potatoes; mix thoroughly. Stir in salt, rosemary, lemon juice, vinegar, sugar, lemon juice and salt. Bring to a boil. Cover and simmer for a minute.
Stir in the onion and tomato mixture. Challenge mixture with the garlic and bell pepper; mix. Simmer about five minutes. Add the mushrooms and remaining 1/2 cans of broth.
Reduce heat to medium-low. Stir in the white onion slices. Sprinkle evenly over soup.