4 onions, sliced very thin
2 lg. potatoes, also thinly sliced
2 tbsp. olive oil
2 tbsp. butter "soy"
2 c. soy milk
1/4 c. dark miso
Cayenne pepper to taste

Saute onions and potatoes in oil and butter. Keep heat low and allow potatoes and onion to cook together for 3 hours, stirring at intervals.

Add soy milk; when warm, remove a bit of the milk and cream miso in it. Return miso-milk mixture to the pot, and bring soup just to the boil. Serve immediately, or refrigerate overnight and serve the next day.