This is from Rachael Ray's 365: No Repeats. I didn't used the butter and I only used one onion b/c the leeks and shallots that I had were huge. I also used dried thyme instead of the fresh and added about 1/3 cup of dry sherry when I added the broth. I used Parmesan in place of the Gouda, but use what you'd like. I served this with a green salad. I froze the leftover soup.
This is from 1001 Low-Fat Vegetarian Recipes. Use portabellas, shiitake, oyster or creminis for the mushrooms. This sounds like such a great work lunch! Maybe serve this with some grilled tofu slices. Thyme would be a nice substitution for the dill.