1 tbsp. butter
1 tbsp. olive oil
1 med. white onion, diced
1 clove garlic, minced
1 1/2 lbs. mushrooms, sliced
1 (6 oz.) can tomato paste
4 c. chicken broth
1/3 c. vermouth
1/2 tsp. salt
1/2 tsp. pepper
Parmesan cheese
Croutons

Melt butter and stir in oil. Saute onion and garlic until soft. Add mushrooms and saute until completely cooked and they have given up their juice. Add tomato paste; mix well. Blend in chicken broth, vermouth, salt, and pepper. Simmer 1 hour. Garnish each serving with Parmesan cheese and a few toasted croutons.

Note: This soup is best served a day after cooking, to blend flavors. 6 servings.