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.