Really good dinner tonight. Hubby wasn’t feeling good, and requested soup for supper. I made this soup from the Vegan Coach and it was so yummy. I made brown rice and added it to the soup, and topped the whole thing off with steamed Kale. Super good, and I’ll be making again for sure!
Just in case the recipe disapears:
Vegan Caramelized Onion and Portobello Mushroom Soup
Caramelizing adds a sweetness to the onions, and the portobellos are a meaty and hearty addition to this vegetable soup.
3 Tablespoons non-dairy butter, divided (I like Earth Balance)
1 1/2 pounds onions (about 5 cups), halved, thinly sliced
4 fresh thyme sprigs
1 1/2 pounds portobello mushroom, stemmed, caps halved and cut into 1/4 inch strips
3 Tablespoons cognac or brandy (optional)
3 cloves garlic, minced
8 cups veggie broth
1 cup dry white wine
18 1 inch thick slices french baquette, toasted
8 ounces vegan mozzarella cheese (I like Follow Your Heart), at room temperature
1. Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; saute until onions begin to soften. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
2. Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; saute until soft, about 12 minutes. Add cognac or brandy and garlic; stir 20 seconds. Stir in onion mixture, then veggie broth and wine. Bring to a boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs, season with salt and pepper.
3. Preheat broiler. Place baquette slices on large baking sheet. Spread with soy cheese and broil until brown spots begin to appear on cheese, watching carefully so they don’t burn.
4. Serve soup, floating croutons on top of each bowl.