Tomato-Mushroom Soup - cooking recipe

Ingredients

1 medium onion, halved and thinly sliced
1 teaspoon minced garlic
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon olive oil
4 cups sliced fresh mushrooms
1 (10 1/2 ounce) can condensed chicken broth
1 1/4 cups water
1/4 cup sweet vermouth or 1/4 cup dry sherry
1/4 cup tomato paste
1/4 - 1/2 teaspoon fresh ground black pepper
fresh grated parmesan cheese
2 tablespoons snipped fresh basil

Preparation

In a large pot, cook the onion and garlic in hot butter and oil for 5 minutes or so; stir frequently.
Add in the mushrooms; stir to combine.
Cover and cook 5 minutes or until the mushrooms are tender.
Add in the broth, water, vermouth or sherry, tomato paste, and pepper; stir.
Bring to a boil; lower heat, cover pot and simmer for 20 minutes.
Ladle soup into individual bowls; sprinkle with parmesan cheese and basil.