Tomato-Mushroom Soup

• 1 medium onion, halved and thinly sliced
• 1 teaspoon minced garlic
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon olive oil
• 4 cups sliced fresh mushrooms
• 1 (10 1/2 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1/4 cup sweet vermouth or 1/4 cup dry sherry
• 1/4 cup tomato paste
• 1/4 - 1/2 teaspoon fresh ground black pepper
• fresh grated parmesan cheese
• 2 tablespoons snipped fresh basil

1. In a large pot, cook the onion and garlic in hot butter and oil for 5 minutes or so; stir frequently.
2. Add in the mushrooms; stir to combine.
3. Cover and cook 5 minutes or until the mushrooms are tender.
4. Add in the broth, water, vermouth or sherry, tomato paste, and pepper; stir.
5. Bring to a boil; lower heat, cover pot and simmer for 20 minutes.
6. Ladle soup into individual bowls; sprinkle with parmesan cheese and basil.

onion, garlic, butter, olive oil, mushrooms, condensed chicken broth, water, sweet, tomato paste, fresh ground black pepper, parmesan cheese, fresh basil

Taken from www.food.com/recipe/tomato-mushroom-soup-81446 (may not work)