1 med. onion, halved, thinly sliced & separated
1 clove minced garlic
1 tbsp. butter
1 tbsp. olive oil
4 c. sliced mushrooms
1 (10 1/2 oz.) can chicken broth
1 1/4 c. water
1/4 c. tomato paste
1/4 tsp. pepper
1/4 c. grated Parmesan cheese
1/4 c. sweet Vermouth or dry sherry

In a saucepan cook onion and garlic in hot butter and oil, about 5 minutes or until onion is tender. Add mushrooms. Cook covered about 5 minutes or until mushrooms are tender. Stir in broth, water, vermouth, tomato paste and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Sprinkle each serving with Parmesan cheese.

4 servings: 166 calories per 9 grams fat; 5 mg cholesterol; 8 grams protein; 12 grams carbohydrates; 613 mg sodium.