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1
To roast the red peppers for the soup: Preheat oven to 500 degrees, line pan with foil, smooth out foil, pour 2 tablespoons of oil into baking sheet, and place the peppers cut side up on the oil, and season them with pepper.
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2
Turn the peppers over, and roast in the oven for 18 minutes or until the skin blisters (it should blacken slightly).Put warm peppers in a bowl, and cover with plastic wrap.
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3
Set aside to cool for at least 30 minutes.
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4
No peeking.
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5
When peppers are cool, remove and discard the skins, slice into 1/4 pieces.
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6
In a 5 quart dutch oven over medium heat, add the 2 tablespoons oil, butter, potato, carrots, celery, and onion; saute until vegetables are tender.
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7
Add roasted peppers, canned tomatoes undrained, basil, and vegetable broth.
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8
Bring to a boil; simmer uncovered for 1 hour and 35 minutes (when the potato and carrot is done).
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9
Add pepper.
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10
Optional: Remove soup from heat and transfer to a food processor fitted with a metal blade.
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11
process until mixture has reached a smooth consistency.
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12
Sandwich: Rub off mushrooms, remove the gills, slice, and place the mushrooms in a shallow pan.
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13
Add onion to the mushroom slices.
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14
In a small bowl, whisk together the vinegar, oil, oregano, garlic, and pepper.
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15
Pour this liquid mixture over the mushroom mixture.
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16
Let stand at room temperature for 15 minutes or so, turning twice.
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17
Preheat oven to 350 degrees.
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18
Bake mushroom mixture at 350 degrees for 20 or 30 minutes.
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19
Preheat broiler.
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20
Assemble partial sandwich onto baking pan by putting mushroom mixture onto bottom bun and topping it with one slice of tomato and one slice of cheese.
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21
Set the top halves onto pan so they toast separately.
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22
Broil until cheese melts (2-3 minutes).
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23
Set top halves onto bottoms and serve with soup.
