2 Tbsp Extra Virgin Olive Oil
3 Medium Onions, thinly sliced
1 Container Fresh Sliced Mushrooms
1 tsp Mustard Seed
1 tsp Celery Seed
1 tsp Thyme
Sea Salt & Pepper to taste
4 Cups Vegetable Broth
1 Cup Red Wine
Swiss Cheese
Heat oil over medium heat in a soup pot. Add onions and saute until golden brown and they start to caramelize. Add mushrooms and spices and stir to combine. Saute for a few minutes until mushrooms are moist and spices are fragrant. Add vegetable broth and wine. Bring to a boil and then lower to a simmer. Let simmer for 15-20 minutes. Turn on the broiler. Ladel soup into oven proof ramekins and top with swiss cheese. Broil for a couple minutes, watching carefully not to burn the cheese. Remove when cheese is bubbly and starts to brown. (Omit cheese for a vegan option)
