Roasted Red Pepper and Mushroom Soup with Sage Recipe

Ingredients

• 12 ounces mushrooms, sliced
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 3 cups vegetable stock
• 1 12-ounce jar roasted red bell peppers, drained and chopped
• 2 tablespoons finely chopped fresh sage, or 2 teaspoons dried
• 1 teaspoon hot sauce, or to taste
• Salt and pepper
• Toasted walnuts for garnish (optional)