1 tablespoon oil 1 lump butter (about a teaspoon) 1/2 large sweet onion 6 medium sliced Portobello mushrooms, stems and ribs removed 1 tablespoon grape juice or wine Rosemary or thyme and salt and pepper to your taste 1 cup vegetable soup/stock
Instructions
1. Heat oil and butter, brown onions 5-7 minutes.
2. Add mushrooms and cook mixture 5 minutes.
3. Add remaining ingredients and simmer 15 minutes.
4. Cool slightly and puree in a blender.
5. Add water if too thick.
6. Enjoy!
