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Serving Size: 4

PRO/FATS AND VEGGIES: LEVEL ONE

3 Medium Sweet onions (Vidalia or Maui), peeled and sliced thin
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon Fresh ground pepper
4 cups beef stock or consommé
¼ cup red wine
1 tablespoon Worcestershire sauce (see Note)
1 large portobello mushroom
4 slices of Gruyere or provolone cheese
Olive oil (for brushing onto the mushroom)

1. Place all ingredients into your Somersize Slow Cooker. (This fits perfectly in one of the double dishes.) Cook on low for 4 hours.
   
   
2. Cut the stem off the portobello mushroom. Place the mushroom cap on its side and slice into 4 round thin pieces. Heat a large skillet over medium-high heat. Brush the mushroom slices with olive oil and place in the skillet, cooking for a couple of minutes on each side until lightly browned.
   
   
3. Ladle the soup into ovenproof bowls. Place a mushroom slice on top and then a slice of Gruyere cheese. This soup is best when served in stoneware or other ovenproof bowls on a cookie sheet under the broiler for a minute or two and let the cheese get brown and bubbly.

Worcestershire sauce has a little sugar in it, but we're using such a small amount that it creates only the slightest imbalance. If you are doing well on Level One, feel free to add it.