2 (14 1/2 oz.) cans Italian style plum tomatoes, with juice
1/3 c. chopped onion
Salt & pepper to taste
1 c. sliced mushrooms
1/2 c. half and half cream
1/2 c. + 3 tbsp. butter
1/3 c. chopped carrot
1 tsp. sugar
1/3 c. dry wine

Combine tomatoes with liquid, 1/2 cup butter, onions, carrots and wine. Barely bring to boil and simmer covered for 1 hour.

Puree tomato mixture until smooth (for finer and smoother texture, press through a sieve). Add sugar and salt and pepper to taste.

Saute mushrooms in 3 tablespoons butter; add to soup. Add half and half. Before serving, bring to heat and serve.