Father Demske's Mushroom Soup

• 2 tablespoons chicken bouillon granules
• 3 cups hot water
• 1 large onion, chopped
• 14 cup butter
• 1 lb mushroom, trimmed, sliced
• 13 cup minced fresh parsley
• 3 tablespoons tomato paste
• 1 garlic clove, crushed
• 14 teaspoon ground pepper
• 12 cup dry white wine
• 12 cup shredded jarlsberg cheese
• 12 cup shredded asiago cheese
• 12 cup shredded sharp cheddar cheese

1. Dissolve the bouillon granules in the hot water and mix well.
2. Saute the onion in the butter in a stockpot over medium heat just until tender.
3. Stir in the mushrooms.
4. Saute briefly.
5. Add the bouillon mixture, parsley, tomato paste, garlic and pepper and mix well.
6. May prepare in advance to this point and store in the refrigerator until just before serving.
7. Stir in the white wine.
8. Simmer, covered, for 5 minutes, stirring occasionally.
9. Ladle into soup bowls.
10. Sprinkle with the Jarlsberg cheese, asiago cheese and Cheddar cheese.
11. Serve immediately.

chicken bouillon granules, water, onion, butter, mushroom, parsley, tomato paste, garlic, ground pepper, white wine, jarlsberg cheese, asiago cheese, cheddar cheese

Taken from www.food.com/recipe/father-demskes-mushroom-soup-416756 (may not work)