Title: Fresh Mushroom Soup
Categories: Soup
Yield: 4 Servings

2 tb Butter
3 md Onions, coarsley chopped
1 1/2 lb Mushrooms, your choice or a
Mixture
3 c Chicken stock
1/3 c Minced fresh parsley
3 tb Tomato paste
1 cl Garlic, crushed
1/4 ts Freshly ground pepper
1/2 c Dry white wine
4 sl Rye bread, toasted

1 c each grated Jarlsberg, Parmesan and
cheddar cheese, mixed

Melt butter in a soup pot or Dutch oven over medium high heat. Add onion
and saute until golden. Add mushrooms and saute briefly. Stir in stock,
parsley, tomato paste, garlic and pepper. Increase heat an quickly bring
soup to a boil. Reduce heat and add wine. Cover and simmer 5 minutes.
Meanwhile, divide the toast and cheese between four soup bowls. Ladle hot
soup over top of cheese and serve immediately. Posted to MM-Recipes Digest
V4 #156 by Peg Doolin on Jun 04, 1997