2 cloves garlic, minced
1 yellow onion, chopped
2 tbsp. olive oil
1 tbsp. butter
1 lb. mushrooms, sliced
3 tbsp. tomato paste
1/2 tsp. thyme
Drops of lemon juice
1/4 tsp. black pepper
1/2 tsp. salt
5 tbsp. sweet vermouth (red)
5 c. chicken broth
Grated Parmesan cheese

Saute garlic and onion in olive oil until limp. Add mushrooms; sprinkle with lemon juice and thyme. Saute until brown and all liquid evaporates; add salt, pepper, tomato paste, and vermouth. Cook briefly. Add chicken stock, simmer 20 minutes. Sprinkle each bowl of soup with Parmesan when serving.