4 tbsp. butter
1 lg. onion, coarsely chopped
1 lb. mushrooms, sliced
2 tbsp. chicken bouillon granules dissolved in 3 c. hot water
1/3 c. minced fresh parsley
3 tbsp. tomato paste
1 clove garlic, crushed
1/4 tsp. black pepper
1/2 c. dry white wine

Melt butter in Dutch oven over medium high heat. Add onion and saute until almost tender. Add mushrooms and saute briefly. Stir in dissolved bouillon, parsley, tomato paste, garlic, and pepper.

Increase heat and quickly bring to a boil. Reduce heat and add wine. Cover and simmer 5 minutes. Ladle into bowls and sprinkle with Parmesan, grated Jarlsberg, or Cheddar cheese.