3 lg. red bell peppers
2 med. onions
3 (10 3/4 oz.) cans chicken broth
1 tbsp. butter
Sprigs of fresh parsley

Boil the peppers long enough so skin can be removed easily. Cut pepper and onions into strips or thin slices and brown them in butter, using a large skillet. Add chicken broth and let simmer 25 to 30 minutes. Let cool slightly before putting through blender. If desired, add 1 or 2 drops of red food coloring for true red appearance. Serve warm with fresh parsley on top. Serves 4.