Ingredients
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1 tablespoon olive oil
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4 garlic cloves, crushed
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1/2 teaspoon thyme
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4 garlic cloves, crushed
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1 tablespoon olive oil
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1/2 cup white wine
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2 tablespoons butter
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1 onion, chopped fine
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2 stalks celery, chopped fine
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6 cups vegetable stock (I suggest dark stock, Dark Vegetable Stock)
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2 tablespoons soy sauce
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fresh ground pepper, to taste
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1 lb mushroom, sliced (button, cremini, portabella, shitake)
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2 -3 large Spanish onions or 2 -3 large vidalia onions, sliced in half rings
Instructions
- Preheat oven to 375.
- Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
- Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
- Deglaze onions with wine.
- Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary.
- Add fresh ground pepper to taste.