Mushroom-Onion Soup - cooking recipe

Ingredients

2 lb. sliced, fresh mushrooms
1 large onion, thinly sliced
1 clove minced garlic
1/4 c. melted margarine
2 Tbsp. tomato paste
6 (10 3/4 oz.) cans undiluted chicken broth
1/4 c. Parmesan cheese
2 tsp. salt
1/4 tsp. pepper
croutons (optional)
grated Parmesan cheese (optional)

Preparation

Saute mushrooms, onion and garlic in butter in a heavy 4-quart saucepan until onion is tender.
Stir in tomato paste; simmer about 1 minute.
Add broth, 1/4 cup Parmesan cheese, salt and pepper; simmer 1 hour.
Serve with croutons and additional cheese, if desired.
Yield:
10 to 12 servings.