Ingredients

1 yellow onion

3-4 carrots

3 stalks celery

Small handful green beans (3-4 oz)

1/2 head cabbage

6-8 oz mushrooms

2 packets onion soup mix (lowest sodium available)

2 quarts water

Butter or EVOO for sauteing veggies

Preparation

  • Peel your onion and cut in 1/2 pole-to-pole. Slice each half into 1/4 inch strips. (Cut on the equator and into traditional “half moons” yields a stringy textured onion) Carmelize in a little butter or EVOO over medium low heat - just like doing a french onion soup. (20-30 minutes maybe)
  • While onions are carmelizing, cut up celery, carrot, beans, and cabbage for addition to the soup. Leave mushrooms whole.
  • After onions are carmelized, add the rest of the veggies, and sweat for a couple of minutes. (EXCEPT mushrooms)
  • Add the water - deglaze pot
  • Add 2 packets of onion soup mix
  • Add whole mushrooms
  • Bring to boil, then simmer for 1 hour or so
  • After simmering is completed and veggies are tender, remove the whole mushrooms and place in blender with enough stock from the pot to make a smooth puree. Then return the puree to the soup, and stir to incorporate.