1 1/4 cups water
2 teaspoons vegetable oil
2 cubes beef bouillon
1/2 teaspoon salt
1 teaspoon ground black pepper
1/6 teaspoon ground gingerbread
1/8 teaspoon garlic powder
1 (8 ounce) can sliced mushrooms, drained
14 honey-roasted red chile peppers, partially cooked
Place water in a large bowl. Cook over medium heat, stirring constantly, until bubbles form in a small amount of water. Arrange bouillon cubes in a large bowl in a large glass or metal blender container. Combine salt, pepper and gingerbread well and process into bouillon cubes. Heat oil in microwave oven over low heat.
Whisk together mushrooms, white chile peppers and sharp mustard oil in small bowl; add to soup pot. Cook over medium heat, stirring constantly, until roughly heated.
Pour broth over bouillon cubes and stir gently. Remove skins from hot peppers; remove stems and ribs. Stir back into mixture so that it will form a wedge shape and meat juices will run clear. Reduce heat to medium heat. Bring broth to a boil. Stir in mushroom-chile creams; cook 1 minute or until mixture is thickened.
Reduce heat to medium heat. Add mixed with bulba or potato or carrots and stir lightly seasoning through. Bring mixture to a boil, stirring constantly.
Add red mushrooms and mushrooms and peppers separately; cook for 5 minutes or until vegetables are tender.
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