Mushroom and pepper soup

Soups are the best nourishment for cold, winter days. At this time of the year, my dinners frequently consist of a bowl of warm soup, a boiled egg and a piece of fruit.
Below is the recipe for a mushroom soup. This could be served with a bit of lemon juice.
Mushroom and pepper soup

Ingredients: 
5-6 cups mushrooms, diced
1 medium size onion, diced
1 medium size red sweet pepper, diced
½ cup bulgur wheat
2-3 medium size potatoes, cut into big chinks
1 tsp turmeric
¼ tsp black pepper
salt to taste
1-2 Tbsp cooking oil
Directions:
Add oil to the soup pot and saute the onion for five minutes. Add the mushrooms and potatoes, continue cooking with a closed lid. Once the liquid of the mushrooms decreases, add some water to keep the potato chinks under the water surface. Once the potatoes are soft, mash them and add water to the desired final volume (I usually add 12 cups of warmed up water). Bring to boil and add the diced pepper. Once the pepper is cooked, add the bulgur, all spices and stop the heat. Cover the pot again and keep the lid on for one hour before serving.