Italian Mushroom Soup

• 12 cup unsalted butter (1 stick)
• 1 lb mushroom, thinly sliced
• 1 large onion, minced
• 3 tablespoons tomato paste
• 5 cups beef stock (preferably homemade)
• 12 cup sweet vermouth
• salt & freshly ground black pepper
• freshly grated parmesan cheese

1. Melt butter in medium saucepan over medium-low heat.
2. Add mushrooms and onion and cook until onion is translucent, stirring occasionally,about 10 minutes.
3. Stir in tomato paste; add stock and vermouth and simmer 10 minutes to blend flavors.
4. Degrease soup, if necessary.
5. Season with salt and pepper.
6. Serve immediately, passing Parmesan separately.

unsalted butter, mushroom, onion, tomato paste, beef stock, sweet vermouth, salt, parmesan cheese

Taken from www.food.com/recipe/italian-mushroom-soup-374252 (may not work)