1 Tbs. Olive Oil
1 Medium Onion, finely chopped
1/2 cup Fresh Mushrooms, sliced
1/4 cup Green Bell Peppers, thinly sliced
1 cup Stewed Tomatoes, undrained
1 cup Beef Stock
8 oz. Pepperoni, thinly sliced
1/2 tsp. dried Basil
1/2 tsp. dried Oregano
1 dried Bay Leaf
Salt and Pepper to Taste
1 cup Mozzarella Cheese, shredded
Instructions:
Either pre-heat oven broiler now, or utilize a microwave to garnish
your dinner
presentation by melting the shredded Mozzarella cheese sprinkled over
the
top of the finished soup.
Warm olive oil in a large, deep skillet over medium heat. Sauté onion,
mushrooms,
and green bell peppers until soft, but not browned. It usually takes
about 3 to 5 minutes
for the onions to become translucent.
Add stewed tomatoes, beef stock, pepperoni, basil, oregano, and bay
leaf.
Continue to warm until the mixture is heated through, making sure to
stir occasionally.
Find the bay leaf swimming in your soup and discard it. Add salt and
pepper to taste.
Ladle the soup into ovenproof bowls and sprinkle with shredded
Mozzarella cheese.
Either broil in the oven until the cheese melts and is bubbly, or
microwave to produce
the same results. Serve warm. To store, refrigerate, less the cheese
garnish.
