1 tbsp. olive oil
1 (8 oz.) pkg. fresh mushrooms, quartered
1/2 c. chopped onion
2 med. garlic cloves, minced
1 tsp. dried oregano
1 can tomatoes, cut up (about 16 oz.)
2 cans (14 1/2 oz. each) chicken broth
1/4 tsp. grated lemon peel
Grated Parmesan cheese for garnish

In 3-quart saucepan over medium heat, in hot oil, cook mushrooms and onion with garlic and oregano until tender and liquid is evaporated, stirring occasionally.

Add tomatoes, broth, and lemon peel; heat to boiling. Reduce heat to low. Cover; simmer 5-10 minutes to blend flavors. Garnish with Parmesan cheese. Makes 6 cups.