2 tablespoons of rice bran oil
1/2 cup of water
1 large brown onion, peeled and roughly chopped
2 large cloves of garlic, peeled and roughly chopped
8 cups of mushrooms (I used cap mushrooms), roughly chopped
3 cups of Bonsoy organic soy milk
1/4 cup of dry white wine
1 cup of vegetable stock
2 tablespoons of fresh rosemary leaves, washed well
1 teaspoon of salt
pepper to taste
Heat 1 tablespoon of the oil in a large non stick pan. Add the onions and cook on a slow to medium heat until they are caramelised. Add the garlic and stir through over a medium heat for a minute or 2. Place in a large pot and set aside.
Heat the remaining oil in the same pan and add the mushrooms. Cook them on a medium heat till soft and browned. Transfer the cooked mushrooms into the large pot.
Turn the flame up to high under the pan you have cooked the onions and mushrooms in and deglaze it, using the white wine. Pour the juices, and the remaining ingredients into the pot. Bring the soup to the boil.
Carefully blend. Check the seasoning. Heat again if required and serve.
I often toast some sourdough, drizzle it with olive oil and sprinkle some rock salt over it to serve with the soup.
Yields: 2 large or 4 small
Time: 3o minutes
Notes: If the soup is too thick add vegetable stock until you achieve the consistency you like best.