“Simmering onions in the slow cooker overnight makes them perfectly tender for this healthy version of the traditional soup,” says Oakland, California-based recipe developer Maren Ellingboe. And wild mushrooms are a great source of vitamin Dfor plant-based eaters.
Serves 6
Also in this series: Vegan Tomato Soup and Sweet Potato and Chickpea Curry
The night before you plan to serve the soup, add butter, onions, salt, and pepper to a slow cooker and toss to coat. Cook on low for 10 hours.
Meanwhile, bring one cup of water to boil. Place mushrooms in a medium bowl and pour boiling water over. Let sit for 30 minutes. Pour mushrooms and water into a blender and puree until smooth. Refrigerate overnight.
The next morning, add mushroom mixture, wine, soy sauce, vegetable broth, bay leaf and thyme to a slow cooker. Cook on high heat for four to five hours, or on low for eight to ten.
Preheat the broiler. Ladle soup into oven-safe bowls and place a slice of bread on each. Divide Gruyère cheese between bowls and place bowls on a rimmed baking sheet. Broil until cheese is melted, about three minutes. Serve immediately.
