Fresh Mushroom Soup
2 tablespoons of butter
3 medium onions, chopped
1 pound of mushrooms, sliced
2 cups of chicken broth
1 cup of water
1/3 cup of fresh parsley, chopped
3 tablespoons of tomato paste
1 garlic clove, minced
1/2 cup of white wine
1 cup of shredded Jarlsburg cheese
1 cup of cheddar cheese, shredded
1 cup of grated Parmesan cheese
4 slices of toasted rye bread
Melt butter in Dutch oven. Add onion and sauté until tender. Add mushrooms and sauté briefly. Add broth, water, parsley, tomato paste, and garlic to the mushrooms. Bring to a boil. Reduce heat, add wine, cover and simmer for 5 minutes. Divide toast between four 16 ounce mugs. Divide cheese and sprinkle over toast. Ladle mushroom soup on top. Serves 4
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