Creamy Mushroom Soup; Stuffed Peppers with Rice and Tomato Sauce - Cookidoo® – the official Thermomi

Ingredients

• 70 g onion
• 300 g beef mince
• 2 slices white bread
• 20 g English mustard
• 2 tsp fine sea salt
• 3 tsp sweet paprika
• ½ tsp ground black pepper
• 1 medium egg
• 4 mixed peppers
• 1300 g water
• 20 g sunflower oil
• 2 vegetable stock cubes (for 0.5 l each)
• 250 g brown rice
• 400 g button mushrooms
• 450 g water
• 300 g whole milk
• 1 vegetable stock cube (for 0.5 l)
• 50 g plain flour
• 250 g double cream
• 4 sprigs fresh parsley
• 40 g unsalted butter
• 40 g plain flour
• 800 g tinned chopped tomatoes
• 50 g tomato purée
• 1 tsp freshly squeezed lemon juice
• 2 tsp dried oregano