Creamy Mushroom Soup; Stuffed Peppers with Rice and Tomato Sauce

Stuffed Pepper Filling

• 70 g onion, quartered
• 3 garlic cloves (optionnel)
• 300 g beef mince
• 2 slices white bread, cut in pieces
• 20 g English mustard
• 2 tsp fine sea salt
• 3 tsp sweet paprika
• ½ tsp ground black pepper
• 1 medium egg

Stuffed Peppers with Rice

• 4 mixed peppers (approx. 150 g each)
• 1300 g water
• 20 g sunflower oil
• 2 vegetable stock cubes (for 0.5 l each), crumbled
  ou 2 heaped tsp vegetable stock paste, homemade
• 250 g brown rice

Creamy Mushroom Soup

• 400 g button mushrooms, halved
• 450 g water
• 300 g whole milk
• 1 vegetable stock cube (for 0.5 l), crumbled
  ou 1 heaped tsp vegetable stock paste, homemade
• 50 g plain flour
• 2 tsp fine sea salt
• 250 g double cream
• 4 sprigs fresh parsley, leaves only
• 40 g cream cheese (optionnel)

Tomato Sauce

• 40 g unsalted butter, cut in pieces
• 40 g plain flour
• 800 g tinned chopped tomatoes
• 50 g tomato purée
• 2 tsp fine sea salt
• ½ tsp ground black pepper
• 1 tsp freshly squeezed lemon juice
• 2 tsp dried oregano
• 1 vegetable stock cube (for 0.5 l)
  ou 1 heaped tsp vegetable stock paste, homemade