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3 Onion, Mushroom and Garlic Soup

3 leeks, sliced, white part only, rinsed very good
3 large red onions, sliced
6 -10 garlic cloves, sliced
4 tablespoons butter
14 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1 cup dried porcini mushrooms, soaked and rough chopped (reserve liquid for soup)
8 cups water
2 tablespoons beef base or 2 tablespoons vegetable stock base
1 teaspoon dried parsley
scallion, thinly sliced, for garnish


Melt butter and olive oil in a large pot. Saute leeks, onions, salt, pepper, sugar, 8-10 minutes adding garlic and cook 3 more minutes. Add strained chopped mushrooms, water, beef base, strained liquid from mushrooms and parsley. Bring to a boil lower heat to a simmer and cook for 20 more minutes. If desired, toast bread in over and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions and pepper. For vegetarian use only the vegetable base.

Source: www.food.com