French Onion and Mushroom Soup

I make this one vegan and gluten free. It is really hard to just have one bowl!

Soup Base
2 tablespoons Earth Balance spread
8 ounces baby portabella mushrooms, thinly sliced
3 medium or 2 large onions, thinly sliced
2 cloves garlic, pressed
5 cups water
3/4 cup dry red wine
2 tablespoons Better than Bullion no chicken chicken bullion
1 tablespoon lemon juice
2 teaspoons finely chopped thyme, or rosemary
1 teaspoon sea salt
1 teaspoon cracked pepper
1 bay leaf

1 gluten free french baguette
3 tablespoons extra virgin olive oil
2 cloves garlic, pressed

1 1/2 cups shredded vegan Daiya mozzarella style cheese

Dissolve bullion in 5 cups warm water and set aside to make broth.

In a 6-quart pot or larger over medium-high heat add butter and saute mushrooms until lightly brown. Add onions and garlic and saute for 8 minutes.  Add broth, red wine, salt, pepper, lemon juice, thyme, and bay leaf. Simmer with lid off on low-medium for 20 minutes until onions are tender.

Turn broiler on high setting.

While soup is simmering, make the croutons by cutting the french baguette into half-inch chunks. Place the bread chunks in a microwave safe glass or stoneware 9 x 13 pan. Drizzle with extra virgin olive oil, press garlic and sprinkle on salt and pepper. Toss until completely coated. Microwave on high for 3-4 minutes. Toss again and return to the microwave for another 3-4 minutes. They should be crispy but not burnt.

Place heat-tolerant ramekins, cocottes, or mugs on a cookie then ladle soup into serving container leaving about 1/2 inch at the top. On the top of each serving place enough croutons to cover. Sprinkle approximately 1/4 cup of vegan cheese over the top of the croutons.

Place the cookie sheet in the oven and broil for 2 minutes or until the cheese is bubbling and beginning to turn brown.

Vegan, Gluten Free, Sugar Free

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