3 tb Butter
3 lg Red Bell Peppers,
-Seeded & Chopped
1 md Onion, Chopped Fine
1/4 ts Cumin, Ground
1 pn Cayenne
3 1/2 c  Rich Chicken Broth
2 tb Lemon Juice
Salt To Taste

Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell
peppers and onion. Cook, stirring occasionally, until the onion is soft but
not browned. Mix in the cumin and cayenne. Add the chicken broth. Bring to
a boil. Cover. Reduce heat. Simmer for 20 minutes. Scoop out the
vegetables. Transfer the vegetables to a blender or food processor. Add a
little broth. Process until smooth. Return the puree to the broth in the
pan. Mix in the lemon juice. Adjust seasoning. Reheat to serving
temperature. Serve hot.