1 (10 ounce) can sliced mushrooms with liquid
1 pound sweet yellow onion, diced
4 thick slices fresh bread, serrated
4 slices butter or margarine
8 (10 inch) flour tortillas, torn into small pieces
1/2 cup chopped cooked bell pepper
In a medium saucepan insert the mushroom core, onion, bread, butter, in the center of each piece.
In another medium saucepan insert the mushrooms and onion mixture. Bring mixture to a simmer, removing it from heat. Stir in flour and pepper.
Add chilled soup and vegetables to skillet/pot, cover and simmer over medium heat, stirring occasionally, until vegetables are heated through, about 8 minutes.
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