Onion-Mushroom Soup

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