1/4 c. olive oil
2 yellow onions, minced
3 garlic cloves, minced
1 lb. mushrooms, cleaned & sliced
1 pt. (2 c.) vegetable stock
1/4 c. white vermouth
2 tsp. tomato paste
2 eggs
1/2 c. Parmesan cheese, grated
1/4 c. parsley, chopped

Saute onions and garlic in olive oil. Add mushrooms. Add remaining ingredients except eggs, cheese and parsley. Bring to boil and simmer until slightly reduced.

Mix eggs, cheese and parsley. Remove soup from heat and slowly add egg mixture, stirring well. Serve soup garnished with garlic croutons. Serve 6-8. Do not boil after egg mixture is added.