Hearty Mushroom Soup

Recipe Ingredients

4 tablespoons	60ml	Butter
1 tablespoon	15ml	Onion - chopped (medium)
1 lb	454g / 16oz	Dark-gilled mushrooms, on the
		Old and dry side - sliced
4 cups	948ml	Beef or dark vegetable stock
1/3 cup	30g / 1.1oz	Minced parsley
3 tablespoons	45ml	Tomato paste
		(or 4 dried tomatoes, slivered)
1		Garlic clove - minced
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	118ml	Dry white wine
		Garnish
4		Caraway rye - toasted until dry
1/4 cup	36g / 1.3oz	Freshly-grated Swiss cheese
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese
1/4 cup	36g / 1.3oz	Freshly grated Cheddar cheese

Recipe Instructions

Melt butter in a large saucepan over medium-low heat. Add onion and saute until tender -- about 5 minutes. Turn up the heat, add mushrooms, and saute for a few minutes, stirring constantly. Stir in the stock, parsley, tomato paste or slivers, garlic, and pepper. Bring the soup to a boil, then reduce and add wine. Cover and simmer for 5 minutes.

When ready to serve, put one slice of rye toast in each bowl, sprinkle with cheeses, then ladle soup over all. Top with fresh chopped parsley.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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