This wonderful soup recipe is donated by Brandy West, a volunteer from a halfway house dedicated to assisting the homeless.

The recipe makes 4 large bowls or 8 small servings

2 TBS Olive Oil
1 red onion diced
Cook onion in olive oil until soft and glazed

In a large sauce pan add and bring to a boil:
1 28 oz can of crushed tomatoes
1 tsp salt
1 tsp pepper
1 cup vegetable stock
4 – 5 chopped mushrooms

Reduce heat and cook for 8 minutes

Add 2 cups milk, 1 cup fresh basil cut fine
2 TBS pure maple syrup

Turn to low and let simmer for 5 Minutes more

Let stand 5 minutes before serving

Top with your favorite shredded cheese or croutons

This recipe can be made the day before to reheat and is even better the second day.