Makes: 8 | Prep Time: min. | Cook Time: min.

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• 1 1/2 tsp. olive oil
• 1 1/2 cups chopped sweet onion, Maui onion
• 6 cloves garlic, minced
• 1/2 cup chopped green bell pepper
• 8 ounces cremini mushrooms, sliced
• 6 ounces portobello mushrooms, diced
• 4 cups vegetable broth (beef flavored), hot
• 1 cup white wine or additional vegetable broth
• 2 medium red skin potatoes, par boiled, quartered and peeled
• 1 1/2 Tbsp. olive oil
• 3 Tbsp. whole wheat flour
• 1 cup soymilk lite
• 1/3 cup mellow white miso (or other light-colored miso)
• 1/3 cup nutritional yeast
• 1 rounded Tbsp. onion soup mix

• Heat oil in a 5-quart saucepan, add onions, garlic and bell pepper, saute 3 minutes. Add mushrooms, cook 5 minutes, add wine, hot broth and reduce heat to low. Add potatoes and simmer mixture 25 minutes.
• Heat oil in a small saucepan, over medium high heat, 30 seconds. Add flour, stirring to form a roux. Whisk in soymilk. Stir until sauce thickens. Set aside. Scoop 2/3 of the veggies from the soup into a food processor; blend until smooth. Add miso and blend again. Scrape mixture back into soup, stirring until blended.
• Whisk in white sauce and mix thoroughly. While stirring, over medium heat, add yeast along with onion soup mix and heat just until soup comes to a boil. Remove from heat and serve.