Governor Tom Ridge'S Fresh Mushroom Soup For Thanksgiving

• 6 tablespoons butter
• 2 cups finely minced yellow onions
• 1/2 teaspoon sugar
• 1 lb fresh mushrooms
• 1/4 cup flour
• 1 cup water
• 1 3/4 cups chicken broth
• 1 cup dry vermouth
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper

1. In a large saucepan over low heat, melt the butter and saute the onions and sugar slowly until golden - about 30-45 minutes.
2. Gently clean the mushrooms with a kitchen towel or paper towel. Slice 1/3 of the mushrooms and finely chop the rest.
3. Add all mushrooms to the onions and saute for 5 minutes.
4. Stir in flour until smooth and cook for 2 minutes, stirring constantly.
5. Pour in water and stir until smooth.
6. Add chicken broth, vermouth and salt and heat to boiling, stirring constantly.
7. Reduce heat and simmer, uncovered, for 10 minutes.
8. This can be prepared in advance and refrigerated. Reheat, covered, over low heat for 10 minutes.

butter, yellow onions, sugar, mushrooms, flour, water, chicken broth, salt, fresh ground pepper

Taken from www.food.com/recipe/governor-tom-ridges-fresh-mushroom-soup-for-thanksgiving-340800 (may not work)