Hearty Mushroom Soup
4 Tablespoons of butter
1 medium onion, chopped
1 pound of dark-gilled mushrooms, on the old and dry side, sliced
4 cups beef or dark vegetable stock
1/3 cup minced parsley
3 Tablespoons tomato paste…or 4 dried tomatoes, slivered
1 clove garlic, minced
1/4 teaspoon pepper
1/2 cup dry white wine
Garnish: 4 slices of caraway rye, baked until dry toast; 1/4 cup each of freshly grated swiss, parmesan, and cheddar cheeses
Melt butter in a large saucepan over medium-low heat. Add onion and saute until tender–about 5 minutes. Turn up the heat, add mushrooms, and saute for a few minutes, stirring constantly. Stir in the stock, parsley, tomato paste or slivers, garlic, and pepper. Bring the soup to a boil, then reduce and add wine. Cover and simmer for 5 minutes.
When ready to serve, put one slice of rye toast in each bowl, sprinkle with cheeses, then ladle soup over all. Top with fresh chopped parsley.