Mushroom & Onion Soup
1/4 cup vegan margarine
1 white onion, diced
3/4 pound mushrooms, sliced (I usually try a mixture of button, cremini, and portobello)
1/2 cup, white wine (sauvignon blanc works famously)
2 tablespoons dried dill
1 tablespoon soy sauce
1 teaspoon cayenne pepper
3 vegetarian bouillon cubes
4 cups boiling water
salt and pepper, to taste
1. In soup cauldron, melt the margarine, then sauté the onion and mushrooms for 5 minutes. Add wine, dill, soy sauce, and cayenne pepper.
2. Cover and simmer for 15 minutes. Mix the bouillon cubes and water, then add to the cauldron.
3. Add salt and pepper, if desired. Simmer an additional 5 minutes. Get your soup on.