Italian Mushroom Soup - cooking recipe

Ingredients

1/2 c. (1 stick) butter
1 lb. mushrooms, thinly sliced
1 large onion, minced
3 Tbsp. tomato paste
5 c. rich beef stock
1/2 c. sweet vermouth
salt and freshly ground pepper
freshly grated Parmesan cheese

Preparation

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