4 tbsp. butter
1 lb. onion, coarsely chopped
1 lb. mushrooms, sliced
2 tbsp. chicken bouillon granules dissolved in 3 c. hot water
1/3 tsp. minced parsley
3 tbsp. tomato paste
1 garlic clove, crushed
1/4 tsp. freshly ground pepper
1/2 c. dry white wine
1/2 c. each: grated jarlsberg, parmesan and cheddar cheese, mix together

Melt butter in dutch oven over medium heat. Add onion and sauté until almost tender. Add mushrooms and sauté briefly. Stir in bouillon, parsley, tomato paste, garlic and pepper. Reduce heat and add wine. Cover and simmer 5 minutes. Ladle hot soup into serving bowls and sprinkle with cheese. Serve immediately.