Nourishing and easy to make – only a handful of ingredients.

Prep time: 15 minutes
Total time: 40 minutes
Yield:  Serves 4-6; about 2 qts.

1 tsp. olive oil
1 medium onion, finely chopped
1 3/4 – 2 lb. mushrooms, brushed clean and sliced
about 1 1/2 tsp. salt, divided
1/2 tsp. black pepper
3 c. vegetable or beef broth (for nightshade allergies, make sure paprika is not an ingredient here)
1 c. water
1 tsp. fresh Italian parsley
1 T chives or scallions, finely sliced

1. Clean and slice mushrooms, tops of stems removed.
2. Heat olive oil in stock pot over medium heat until hot. Add onions and mushrooms and saute on medium-low heat for 20 minutes, stirring occasionally. The mushrooms will release their own liquid, which is why you need hardly any oil to cook them.
3. Add salt and pepper, beef stock and water and bring to a boil. Reduce heat and simmer for 5 minutes. Add remaining salt to taste.
4. Garnish with fresh Italian parsley and chives. Makes about 2 quarts.