Source: dLife

Onions, leeks, and shallots with mushrooms in soothing mushroom broth.

Servings

3 cup sliced white onion , thinly
1.5 cup chopped leeks , thinly sliced
0.5 cup shallots, chopped , or green onions
1 tbsp margarine
1 tsp sugar (or sugar substitute)
2 cup Mushrooms, enoki, fresh, sliced (or your favorite variety)
6.5 cup canned mushroom stock
1 pinch salt and pepper , to taste

1 Cook onions, leeks, and shallots in margarine in large saucepan, covered, over medium-low heat for 15 minutes.
2 Stir in sugar, continue cooking, uncovered, until onion mixture is golden, about 10 minutes longer.
3 Stir in mushrooms; cook over medium heat until tender, about 5 minutes. Add stock and heat to boiling. Reduce heat and simmer, uncovered, 15 minutes.
4 Season to taste with salt and pepper.

You can substitute low-sodium vegetable broth for the mushroom broth.