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There’s nothing better than cozying up to a hot bowl of soup on a cold winter day. Mushrooms and onions add hearty flavor to the dish, and the bread topping fills you up.

French Onion and Mushroom Soup

Serves 5

2 tablespoons vegan butter

1 package mushrooms, quartered

3 large white onions, thinly sliced

3 red onions, thinly sliced

1 tablespoon brown sugar

1 tablespoon fresh thyme leaves

2 teaspoons salt

1 teaspoon pepper

1 tablespoon all-purpose flour

1 cup white wine

2 tablespoons brandy

4 cups vegetable stock

2 bay leaves

10 slices French baguette

Vegan cheese

1. Press Saute on your Instant Pot and melt the vegan butter. Add mushrooms; cook and stir for 5 minutes. Add onions; cook 25 minutes, stirring occasionally. Add sugar, thyme, salt and pepper; cook and stir 5 to 7 minutes or until onions are golden brown. Add flour, cook and stir for 1 minute then deglaze the bottom of the pot with wine and brandy; cook and stir 1 minute or until evaporated. Stir in broth and bay leaves.

2. Secure lid and move pressure release valve to the Sealing position. Press Manual or Pressure Cook; cook at high pressure 10 minutes.

3. When cooking is complete, press Cancel and use quick release. Preheat the broiler.

4. Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about 2 tablespoons vegan cheese. Place bowls on a large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted.

Tasty tips

This soup keeps well in the fridge for up to five days and freezes well.

If you have a little soup leftover, blend it and serve it as gravy over mashed potatoes or fries.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)

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(c)2020 Kary Osmond. Distributed by Tribune Content Agency, LLC.