Tomato Mushroom Soup Recipe

• 1 med. onion, halved, thinly sliced & separated
• 1 clove chopped garlic
• 1 tbsp. butter
• 1 tbsp. extra virgin olive oil
• 4 c. sliced mushrooms
• 1 (10 1/2 ounce.) can chicken broth
• 1 1/4 c. water
• 1/4 c. tomato paste
• 1/4 teaspoon pepper
• 1/4 c. grated Parmesan cheese
• 1/4 c. sweet Vermouth or possibly dry sherry

1. In a saucepan cook onion and garlic in warm butter and oil, about 5 min or possibly till onion is tender.
2. Add in mushrooms.
3. Cook covered about 5 min or possibly till mushrooms are tender.
4. Stir in broth, water, vermouth, tomato paste and pepper.
5. Bring to boiling; reduce heat.
6. Simmer, covered, for 20 min.
7. Sprinkle each serving with Parmesan cheese.
8. 4 servings: 166 calories per 9 grams fat; 5 mg cholesterol; 8 grams protein; 12 grams carbohydrates; 613 mg sodium.

onion, garlic, butter, extra virgin olive oil, mushrooms, chicken broth, water, tomato paste, pepper, parmesan cheese, sweet

Taken from cookeatshare.com/recipes/tomato-mushroom-soup-54878 (may not work)