Recipe For Tomato-Mushroom Soup


1 onion, thinly sliced
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon butter
4 cups fresh sliced mushrooms
1 1/2 cups beef broth
1 cup water
1/4 cup red wine
1/4 cup tomato paste
ground black pepper to taste
1/4 cup Parmesan cheese
2 tablespoons chopped fresh parsley


Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.

Add mushrooms, cooking for 5 minutes.

Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.