Recipe: Vegan French Onion Soup with WIld Mushrooms

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time:  15 Minutes

Cook Time:  1 Hour

Makes: 4-6 Servings

What I love about this Vegan French Onion Soup is that it tastes just the same as if you were to use beef broth. I love to doctor up my recipes,like I did with this one by adding some wild mushrooms to it and of course some Hamama microgreens!

Ingredients: 

• ¼ Cup Vegan Butter
• 4 White Onions (cut lengthwise)
• 8 oz Wild Mushrooms (keep whole, only cut off stem)
• 4 Sprigs fresh Thyme
• 2 Bay Leaves
• 1 Tbsp Flour
• ¾ Cup Dry White Wine
• 1 ½ - 2 Tbsp Vegetable Bouillon Paste
• 1 ½ - 2 Tbsp Braggs Amino Acids
• 6 Cups Vegetable Broth
• Salt and Pepper to taste
• 1 Baguette
• Vegan Cheese or Regular Cheese (Mozzarella)
• Garnish with Hamama Microgreens of your choice

Instructions:

1. Cut your onions and place in a medium sized pot with vegan butter over medium heat with the thyme, bay leaves and salt and pepper. Cook for 45 minutes to an hour. You will want the onions to be nice and brown. Stir occasionally. 
2. While the onions are cooking, clean your mushrooms and cut the tip of the stem and set them in a medium sized skillet with a little vegan butter and salt. Stir to combine, turn on medium high heat and cook each side for 5 minutes or until crispy on either side. Once ready, set aside to cool.
3. Once the onions are caramelized, add in the flour and mix together until blended well.
4. Add the white wine in next, cooking for 10 minutes until reduced.
5. You will want to add in the broth next with the vegetable bouillon paste and braggs amino acids and let simmer for 30 minutes.
6. Lastly I added in the crispy mushrooms and stirred to combine. I kept a few mushrooms out to add as garnish for the soup.
7. You can eat as is or do the traditional way and ladle the soup into individual mini crock pots or french onion bowls you have and add a slice of the baguette and cheese of choice and cook for 20 minutes at 350F. You can turn on the broiler as well at the end to get the cheese crispy and a little browned.
8. Once ready, serve with the wild mushrooms and microgreens on top and enjoy!