1 tbsp. olive oil
1 chopped onion
1 or 2 cloves garlic
1 lb. mushrooms, sliced
3 tbsp. tomato paste
2 tbsp. cornstarch or 3 egg yolks
3 c. chicken broth
1/4-1/2 c. Parmesan cheese
1 tbsp. parsley
Salt and pepper
1/4 c. dry white wine

Saute onions, garlic and mushrooms in oil. Add tomato paste and broth. Thicken with cornstarch. (If you use egg yolks to thicken, mix them with cheese and some broth before putting them in hot soup.) Add Parmesan cheese and parsley. Simmer 10-20 minutes. Yield: 4-6 servings.