2 lg. (1 lb. each) sweet Spanish onions
2 tbsp. vegetable oil
1 c. chopped celery
1/4 lb. mushrooms, halved
2 lg. fresh tomatoes, chopped or 2 (28 oz.) can tomatoes
2 (10 1/2 oz. each) cans condensed beef broth
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
Chopped parsley
Grated Parmesan cheese

Peel and thinly slice onions, to measure 6 cups. Saute onions, celery, and mushrooms in oil in large saucepan until vegetables are tender. Add tomatoes, condensed beef broth, salt, pepper and basil. Cover and simmer for 1 hour. To serve, sprinkle with chopped parsley. Pass grated Parmesan cheese, if desired. Makes 6-8 servings.