Mushrooms In Garlic Sauce

• 2 Tbsp. olive oil
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1/2 tsp. chopped rosemary or 1/4 tsp. dried rosemary leaves, crushed
• 1/4 tsp. dried thyme leaves, crushed
• 1 1/2 lb. mushrooms, thinly sliced
• 1 can condensed French onion soup (Campbell's)
• 1 tsp. lime juice
• 1/4 c. dry white wine or sherry
• chopped fresh parsley

1. In 6-quart Dutch oven over medium heat in hot oil, cook onion, garlic, rosemary and thyme until onion is tender.
2. Increase heat to medium-high.
3. Add mushrooms; cook until mushrooms begin to brown.
4. Add soup and lime juice.
5. Heat to boiling.
6. Reduce heat to low.
7. Cook until mushrooms are tender, stirring occasionally.
8. Add wine.
9. Cook 3 minutes.
10. Sprinkle with parsley.
11. Garnish with fresh rosemary and lime slices, if desired.
12. Serve with meat, rice or noodles.
13. Makes 6 servings.

olive oil, onion, garlic, rosemary, thyme, mushrooms, condensed french onion soup, lime juice, white wine, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=582028 (may not work)