2 lg. Spanish onions
3 tbsp. butter
1 c. chopped celery
1/4 lb. mushrooms, halved
1 (28 oz.) can tomatoes
2 (10 1/2 oz.) cans beef broth
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
Chopped parsley
Croutons
Grated Parmesan cheese

Peel and thinly slice onion. Melt butter in large saucepan. Add onions, celery and mushrooms and cook until vegetables are tender. Add tomatoes, broth and seasoning. Cover and simmer for 1 hour. To serve: Sprinkle with chopped parsley. Pass croutons and Parmesan cheese.

Serves 6.