Onion/Mushroom Soup

Ingredients:

• 3 T. olive or grapeseed oil
• 3 C. onions sliced, chunked or chopped
• 1 lb mushrooms, sliced or left whole if small enough
• 2 T. white wine vinegar
• 4 vegetable bouillon cubes
• 4 C. water

Directions:

Saute onions and mushrooms in oil. Any type of onion and mushroom can be used, or you can mix varieties even. Add vinegar, bouillon cubes and water. Bring to a boil then turn low to simmer for 10min. Blend half of the batch in a blender or food processor and return to mixture. Stir well and serve hot.

A good way to serve it is with toasted bread cubes and a small amount of soy cheese sprinkled on top of each bowl. Place under the broiler for a few moments to melt cheese. Any sort of crusty bread is good with this soup, as are breadsticks.