By the power vested in me, it's SOUP!!!

Okay, that's a line we used to shout when I was with the cast of The Rocky Horror Picture Show 18 some-odd years ago.

I'm weird about soups. I'm not a huge fan of thick, creamy soups, preferring consomme-type broths with a few bits and pieces. Tonight, I did not feel like leftovers. I wanted soup. Something soothing and warm and savory. I also needed to use some mushrooms sitting in my fridge. So I found an onion soup recipe on Vegweb.com and changed it up a bit.

Here's my recipe:

1 onion, chopped
a handful of cremini (sometimes called Baby Bellas), sliced (I got a mushroom slicer at Bed Bath & Beyond that I adore beyond belief.)
1 tablespoon of flour
1 cup of water mixed with 1 tablespoon of Fantastics Onion Mushroom Soup Mix
8 oz of Pacific Vegetable broth. They have these little four-packs of eight-ounce containers of soup. (I hate the waste, but I'd rather do that than risk wasting stock. And I still do buy the larger containers for making bigger amounts of soup.)
1 tbsp vegan Worcestershire sauce

I started sauteeing the onion and mushrooms, added the flour and half the water and made a sort of paste. The I added the rest of the ingredients, brought it to a boil, and simmered for about five minutes. It's the easiest soup in the world.

While I was doing that, I fixed some very easy biscuits from How it All Vegan!, tossed a biscuit in a soup bowl and poured the soup over it. This is comfort food, folks, pure and simple. And it took me less than 45 minutes to fix both, start to finish. It is not the most nutritious dinner in the world (add a salad if you want something nutritious), but it is filling and satisfying, and that's what makes a good dinner on a miserably cold night when you're feeling out of sorts.

I will absolutely make this soup again, and if so, will have another recipe I have perfected. I'm sorry I didn't take a picture, but I wasn't sure if I was going to post this.