Mostly Onion Soup

In my never-ending quest for soups that can be made from whatever's in the pantry (read: I'm too lazy to go to the supermarket and Geoff is too busy) I have found one that isn't too fattening, and can be made up from stuff that's kicking around. I love onion soup, but I can't help screwing around with it, with sometimes disappointing results. This soup is a tasty exception, and it doesn't appear to be loaded with calories. You can cut back on the wine and not add carrots if you are doing the South Beach thing; I don't think there are enough dried tomatoes in there to do anyone on a low carb diet any harm.

Soak 3/4 cup of dried mushrooms in enough warm stock or white wine to cover, meanwhile:

Saute in olive oil until very soft and sweet, with some golden brown bits:

8 yellow onions, sliced
3-4 cloves of garlic
1 tablespoon of fresh thyme or 1 teaspoon dried

Heat 12 cups of stock and 1/2 bottle of white wine in a stock pot

Chop fine and add to stock:

1/2 - 1 cup carrots
2 tablespoons dried tomatoes
1/2 cup heart and leaves of celery

Add 1 cup of lentils and the reconstituted mushrooms - it's a good idea to chop them up before you put them in - I didn't, and though the flavor is still great, the mushrooms are still slightly woody

Simmer for 20-25 minutes, until lentils are soft and mushrooms are tender

Add 1/4 cup chopped parsley and simmer 5 minutes before serving

Garnish with grated cheese and/or croutons.