This soup would be eaten on Christmas Eve before the Midnight Mass because the tradition is to not eat meat at this meal.
1 1/2 C. portobello mushrooms - about one mushroom
1 large onion
1 quart water
Liptons onion soup mix
2/3 C. sour cream
2 slices of toast
Chop onions and mushrooms. Fry the mushrooms and onions in olive oil until the onions are translucent and the mushrooms are cooked. In one quart of water empty a package of Lipton's onion soup mix. Bring to a boil. Add the mushrooms and onions. Simmer for 15 minutes or until it smells so good that you can't wait to eat it any longer. Take the soup off the heat and add the sour cream and stir. Cut the toast into little squares and plop in the soup. "The Polish eat really good," said Dancer. We will definately make this again!