1 1/2 lbs. fresh mushrooms
1/4 lb. butter
3 c. finely chopped onions
3/4 tsp. sugar
1/3 c. flour
2 c. water
3 c. chicken broth
3/4 c. dry vermouth
3/4 c. Parmesan cheese
Salt and pepper to taste

Slice 1/3 of the mushrooms. Finely chop the rest. In large saucepan melt butter. Add onions and sugar. Saute over medium heat, 15 minutes or until golden. Add sliced and chopped mushrooms. Saute 5 minutes. Stir in flour until smooth. Cook 2 minutes, stir constantly.

Pour in water gradually. Stir until smooth. Add remaining ingredients (except Parmesan cheese). Heat to boiling. Stir constantly. Reduce heat. Simmer, uncovered, 10 minutes. (Can do all this in advance. Cover. Refrigerate. Reheat to boiling, cover, simmer 10 minutes.) Add 1/2 cup Parmesan cheese. Stir. Pour into individual bowls. Top with additional Parmesan cheese. 8 servings. Delicious and hot heavy.