2 c Onions, diced

2 tb Olive oil

1/4 ts Salt

3/4 ts Rosemary, fresh & minced

2 c Sweet potatoes, diced

1 1/2 c Vegetable stock

2 tb Water

1 c Rice milk -=OR=-

-- soy milk 2 tb Hazelnut butter

1 1/2 c Shiitake mushrooms, sliced

1 1/2 tb Tamari

1 pn Black pepper

Saute onions in oil until lightly browned. In a large pot, combine half of the onions with the salt, 1/2 ts rosemary, sweet potatoes & 1 1/2 c stock. Cook until potatoes are tender. Cool to room temperature & blend with milk & hazelnut butter until very smooth. Set aside. Combine remaining onions, mushrooms, tamari, pepper, remaining rosemary & 2 tb water. Cook for 5 minutes. Add to sweet potato mixture & simmer for 5 minutes. Serve hot over fresh pasta. NOTE Only use fresh shiitake mushrooms.