2 Red Peppers (Lots left over)
1/8 cup Hellman's Mayonniase
1/4 teaspoon chili powder
1 pkg. Knorr's Wild Mushroom Soup
5 tbsp brandy (Remi Martin)
1 tbsp fresh chopped tarragon
1) To prepare roasted red pepper drizzle place 1/2 cup roasted
red peppers (skin removed), 1/8 cup Hellman's mayonnaise
and 1/4 tsp chili powder into blender and blend until smooth.
Salt and pepper to taste.
2) Prepare pkg Knorr's Wild Mushroom Soup using 3 cups
water and 1 cup cream. Add 5 tbsp brandy, reduce heat to low
and let simmer 5 minutes. Add 1 tsp fresh chopped tarragon
and cook 1 minute.
To serve ladle soup into bowls and garnish with generous swirl
of red pepper drizzle.
Number Of Servings: 4