Onion-Mushroom Soup

5.0 (1 reviews)

1 1/2 cups thinly sliced white onions
3 Tbsp. extra-virgin olive oil
12 oz. mushrooms (button and crimini mix), sliced
4 cups dark vegetable broth
1/2 cup water
2 Tbsp. dry white wine
1 tsp. soy sauce
Salt and black pepper, to taste

• In a large pot over medium heat, sauté the onions in the oil until translucent. Add the mushrooms and sauté until slightly wilted.
• Stir in the remaining ingredients and bring to a boil. Reduce the heat and simmer for 15 minutes.

Makes 4 serving

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind