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Mushroom Soup




Source of Recipe


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List of Ingredients




2 Tablespoons chicken bouillon granules
3 cups hot water
1 large onion, chopped
1/4 cup butter
1 pound mushrooms, trimmed, sliced
1/3 cup minced fresh parsley
3 Tablespoons tomato paste
1 clove garlic, crushed
1/4 teaspoon ground pepper
1/2 cup dry white wine
1/2 cup shredded Jarlsberg cheese
1/2 cup shredded asiago cheese
1/2 cup shredded sharp Cheddar cheese

Recipe



Dissolve the bouillon granules in the hot water and mix well. Sauté
the onion in the butter in a stockpot over medium heat just until
tender. Stir in the mushrooms.Sauté briefly. Add the bouillon mixture,
parsley, tomato paste, garlic and pepper and mix well. May prepare in
advance to this point and store in the refrigerator until just before
serving.
Stir in the white wine. Simmer, covered, for 5 mins,stirring
occasionally.Ladle into soup bowls. Sprinkle with the Jarlsberg cheese,
asiago cheese and Cheddar cheese. Serve immediately. SERVINGS: 8