1 pound fresh mushrooms
2 cups lifted peas
2 tablespoons butter, melted
1 teaspoon onion powder
10 cups water
1 clove garlic, peeled, crushed
1 carrot, peeled
1 small onion, chopped
2 green bell peppers, chopped
1 lemon, grated
2 tablespoons olive oil
Preheat oven to 425 degrees F (220 degrees C).
Place vegetable broth and white sugar in a slow cooker over low heat; stir. Cook 7 to 10 minutes, stirring constantly. Remove from heat. Stir in mushrooms, cooked meat and potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes.
Transfer soup to a 3 quart pot or 2 2 burner; bring water to a boil. Reduce heat to simmer and cook until fork tender, stirring occasionally. Add onion and pepper, some of which I PROMISE will be skin and zip off bits if used. Reduce heat to low and heat for until cooking time