Tangy Tomato and Mushroom Soup

Submitted by: Babs Herman

Ingredients

1 T butter                   

1 T olive oil                

1 med. sliced onion    

1 clove garlic, split

1-1/2 pounds sliced mushrooms

1 6-oz can tomato paste

4 cups chicken stock

1/3 cup vermouth

½ tsp salt

½ tsp pepper

6 tsp. grated parmesan cheese

toasted croutons

Directions

Melt butter and stir in oil.  Saute onion and garlic.  Remove garlic, continue to sauté onion until brown.  Add mushrooms and sauté for five minutes.  Add tomato paste and mix well.  Gradually blend in chicken stock, vermouth, salt and pepper.  Simmer for ten minutes. 

Garnish each serving with the grated parmesan and a few toasted croutons. 

Serves six