Vegan French Onion and Mushroom Soup

For about three months now (since the temperature started to drop) my boyfriend and I accidentally started celebrating “Soup Sunday”.  I’ve been in the habit of making big batches of rice, quinoa and lentils on Sunday to eat throughout the week (just add some veggies and voila!), but making soup on Sunday evenings has turned into a really nice ritual that we both look forward to- and then we have soup to enjoy all week!

Recent Soup Sunday recipes have included Chunky Black Bean and Sweet Potato Soup, Creamy Root Veggie and Ginger Soup, and Caramelized Onion and Sweet Potato Soup. Today I would like to share this past Sunday’s soup- Vegan French Onion and Mushroom Soup. French onion soup is rare dish to find veganized at a restaurant (actually, I can’t remember ever seeing it on a menu!) but it’s quite easy to make.  Traditionally French onion soup is topped with bread and cheese. The first night we ate this soup I added gluten-free bread and Daiya cheese which was super yummy but the rest of the week we enjoyed it without and it was still super yummy!

Vegan French Onion and Mushroom Soup

makes 6 servings

What You’ll need:

• 2 tbs olive oil
• 4 yellow onions, sliced
• 4 cloves of garlic, minced
• 2 cups of sliced mushrooms
• 1.5 tablespoons tamari
• 1.5 tablespoons vegan worcestershire sauce
• 6 cups vegetable broth
• 1 tbs balsamic vinegar
• 1/2 tsp black pepper
• salt to taste

optional toppings:

• bread of your choice, sliced and toasted
• 1 cup shredded vegan cheese
• handful of parsley, chopped

Directions:

1. Heat olive oil in large pot at medium heat. Add onion and stir. Cover and cook for 20-25 minutes, stirring every 2-3 minutes.
2. Once onions have cooked down and are translucent, stir in garlic, mushrooms, tamari and worcestershire sauce and balsamic vinegar. Cook for 5 minutes.
3. Add vegetable broth and bring to a boil. Simmer for 10 minutes, adding salt and pepper
4. Transfer to bowls, top with slices of bread, cheese and parsley. Enjoy!