Mushroom soup

Hello, everyone!

Today's weekend cooking ended up being an easy mushroom soup. Why? Because I had made a salad of beans and corn that no one was eating and the mushrooms in the supermarket were on sale.

 
Mushroom soup

Ingredients:
1 sweet red pepper, cut into small cubes
1 15-oz can of corn (buy the one without added sugar)
1 15-oz black beans
1 medium size sweet onion, cut into small cubes
20-30 oz any mushrooms, washed and cut into small cubes
salt, turmeric, black pepper, cayenne pepper to taste
2 Tbsp olive oil
1-2 Tbsp wheat flour


Directions:
In a pan, heat 2 Tbsp of olive oil and add the mushrooms. Cover with a lid and let the mushrooms simmer in their own liquid. Stir from time to time; the mushrooms should be ready in about 10 minutes. In a soup pot, combined the pepper, onion, corn, beans and onion. Boil these in 4 cups of water. Once the onion is soft, add the flour and stir well. Add the mushrooms and more water to the desired density. Bring to boil and simmer for 10 minutes. Before turning off the heat, season with salt, turmeric, black pepper and cayenne pepper (optional).