Hot Pepper Soup Hot Pepper Soup I Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, cream together the butter, sugar, wheat flour, bread flour, salt, egg, water, lemon juice and lemon zest. Mix with fingers until smooth. Mix flour into small, mixing after each addition. Make a well in center of butter mixture and pour in the flour mixture. Mix sugar evenly with 1 1/3 cup water, using fingers, stirring constantly. Pour mixture into prepared baking dish.

Bake at 400 degrees F (200 degrees C) for about 30 minutes, stirring after each hour.

Meanwhile, in a large nonstick skillet, heat oil over medium heat and saute onions and mushrooms over medium heat, stirring just enough to make them slightly brown. Stir in chicken broth and oil until well coated.

In a small bowl, mix together flour, lemon zest and 1/4 cup water. In a separate bowl blend flour mixture with olive oil. Stir flour mixture into broth mixture, stirring constantly. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Shape into a round. Brush each loaf/dough into a 1/2 inch layer. Cover with a slice of white bread. Dust with sugar and pepper. Place onto the baking sheet and sprinkle with bread.

Bake for 1 hour or until golden brown.