A nice lunch dish that will get that energy pushing for the rest of the day. Nothing can be better than a nice soup. Throw in some mushrooms and onions and you have a winner. We know we do. Enjoy! Ingredients: 1/4 cup vegan margarine 1 white onion, diced 3/4 pound mushrooms, sliced (I usually try a mixture of button, cremini, and portobello) 1/2 cup, white wine (sauvignon blanc works famously) 2 tablespoons dried dill 1 tablespoon soy sauce 1 teaspoon cayenne pepper 3 vegetarian bouillon cubes 4 cups boiling water salt and pepper, to taste Preparation: In soup cauldron, melt the margarine, then sauté the onion and mushrooms for 5 minutes. Add wine, dill, soy sauce, and cayenne pepper. Cover and simmer for 15 minutes. Mix the bouillon cubes and water, then add to the cauldron. Add salt and pepper, if desired. Simmer an additional 5 minutes. BM
