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
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.