Creamy Onion and Mushroom Soup
3 lb bag onions, sliced (I used the 4mm Blade on the Cuisinart)
2 Tablespoons margarine
2 Tablespoons olive oil
a couple of pinches of dried thyme
3 tablespoons flour
8 oz slice baby portobello mushroom
10 oz dried porcini mushrooms
1 cup of wine
2 cloves garlic sliced
5 cups vegetable stock (preferably homemade)
3 cups soy milk (low fat worked fine)
1 teaspoon sea salt (more as needed)
black pepper to taste
This recipe is very time consuming, taking hours, it doesn't require constant maintenance, but it does take a lot of hours to slow cook, so start early, its worth it though!
In a Dutch Oven or other large pan, set pan to medium low heat and put in the margarine and olive oil, when they have melted and are a bit bubbly add your sliced onions, turn heat to medium and toss the onions in the margarine, add the thyme. Cook for about 15 minutes on medium heat, stirring continually, until the onions are translucent and breaking down a bit. Turn heat to medium low and cover the pan and leave for 15 minutes, you want browning on the bottom, then uncover and stir. Place lid back on and slow cook the onions, stirring occasionally for an hour. During that time reconstitute the Porcini mushrooms in 2 cups boiling water, usually takes a 1/2 hour.
In a large sauté pan, over medium heat place a bit of Olive oil in pan and the sliced mushrooms sauté for about 15 minutes, then add 1/2 cup of vegan wine and the sliced garlic to deglaze the pan, turn the heat down to medium low and add your stock to the mushrooms and let them heat together. Drain your porcinis when they are done, wash well and slice, then add to the mushrooms and stock, filter the porcini water and add 1/2 cup of the porcini water also. Once the hour is up for your onions, turn heat back up to medium and add the 3 tablespoons flour to the onions and cook for several minutes. When they are bubbly add in the warmed Mushroom stock to the onions and then add in another 1/2 cup of the vegan wine. Turn heat back down to a lower heat and partially cover the pan and cook this for another hour, its thick and it should be, stir occasionally.
After the hour, add in the 3 cups of soy milk and a teaspoon of salt(more as needed) and about 8 grindings of black pepper, I added more salt, so do this as needed. Partially cover again and cook for at least another hour. I cooked mine longer, but its done after an hour, it smelled great just simmering on a low heat until you are ready to serve!