Recipe - Fresh Mushroom Soup

2 tablespoon Butter
3 md Onions, coarsley chopped
1 One half pound Mushrooms, your choice or a
Mixture
3 cup Chicken stock
1/3 cup Minced fresh parsley
3 tablespoon Tomato paste
1 cl Garlic, crushed
One fourth teaspoon Freshly ground pepper
One half cup Dry white wine
4 sl Rye bread, toasted

1 cup each grated Jarlsberg, Parmesan and
cheddar cheese, mixed

Melt butter in a soup pot or Dutch oven over medium high heat. Add onion
and saute until golden. Add mushrooms and saute briefly. Stir in stock,
parsley, tomato paste, garlic and pepper. Increase heat an quickly bring
soup to a boil. Reduce heat and add wine. Cover and simmer 5 minutes.
Meanwhile, divide the toast and cheese between four soup bowls. Ladle hot
soup over top of cheese and serve immediately. Posted to MMRecipes Digest
V4 #156 by Peg Doolin pegsean@together.net on Jun 04, 1997