2 lb. fresh mushrooms, sliced
Scant 1/2 lb. onions, sliced
2 tbsp. tomato paste
1/4 c. butter
2 qt. canned chicken stock
1 clove garlic, minced
1/4 c. Parmesan cheese
1 c. dry white wine
2 tsp. salt
1/4 tsp. pepper
Croutons for serving

Combine butter, mushrooms and sliced onions in heavy 4 quart pot. Saute until well cooked. Add tomato paste and saute a few more minutes. Add cheese, chicken stock, wine and seasoning. Simmer for 1 hour. Serve with croutons and additional cheese. Serves 4-6. (Freezes well.)