Onion mushroom pot stew

        excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board, 2004



1/2 baguette, 6-3/4" slices
2 Tbls olive oil
2 Tbls soy spread
1 large white onion sliced
1/2 lb button mushrooms quartered
1 tsp chopped fresh garlic
2 tsp vegetable bouillon paste
1/2 Cup water
1/4 Cup red wine
2 Tbls flour
1/4 tsp ground pepper
4 ounces soy mozzarella


Coat the baguette slices on one side with olive oil and toast until golden brown, set aside.

Melt soy spread in a heavy pot on the stove top to carmelize the onion. Add garlic, mushrooms and vegetable paste, cover and cook at medium heat until the mushrooms give up their moisture and create a sauce. Add wine and reduce by 1/2.

Dissolve 2 Tbls of flour in cold water, add fresh ground pepper, stir out the lumps and add to the mushroom mixture. Cook 20 minutes stirring occasionally until thickened.

Place 1 toasted baguette topped with a slice of mozzarella in the bottom of an oven proof bowl, cover with onion/mushroom soup and cook uncovered for 20 minutes at 385 degrees Fahrenheit. Garnish with toasted bread slices and serve hot.

serves 2