Servings: makes about 7 cups
4 cups water
2 onions, chopped
2-3 cloves garlic, minced
1 28 ounce can tomato puree
freshly ground pepper
1 pound portobello mushrooms, chopped
½ pound cremini mushrooms, sliced
¼ to 1/3 cup fresh chopped basil
Place ½ cup of water in a large pot. Add 1 cup of the chopped onions and 1 teaspoon of the minced garlic. Cook, stirring frequently, until onion and garlic soften slightly, about 5 minutes. Add the tomato puree and 3 cups of water. Season with several twists of freshly ground pepper. Bring to a boil, reduce heat to low and simmer for about 30 minutes, stirring occasionally.
Meanwhile, place the remaining ½ cup of water in a large non-stick frying pan. Add the remaining onions and garlic and cook, stirring frequently, until onions and garlic soften slightly. Add all the mushrooms and continue to cook, stirring occasionally until mushrooms are tender, about 5 minutes. Add to the tomato mixture and cook over low heat for about 30 minutes longer, stirring occasionally. Remove from heat and stir in the basil. Season with more freshly ground pepper, if desired, and a bit of salt if necessary.