French onion soup and mushrooms - such a natural combination. French mushroom soup is great served either as a first course or with a garden fresh salad as a luncheon entree.

2 tbsp. butter
1 lg. onion (about 2 c.), thinly sliced
3/4 lb. mushrooms
1/2 tsp. sugar
1 tbsp. flour
4 c. beef broth
1/2 tsp. salt (if desired)
1/8 tsp. black pepper
6 (1 inch thick) slices French bread, toasted
12 oz. Gruyere cheese, grated

Place butter in 3 1/2 quart saucepan. Add onions and saute over medium heat for 15 minutes or until soft and golden. Add mushrooms, sugar and flour; cook 5 minutes. Add broth, salt and pepper and simmer covered at least 30 minutes and not more than 1 hour.

Toast bread slices and place in bottom of 6 oven-proof soup bowls or ramekins. Pour hot soup over toast; sprinkle with grated cheese and bake in a preheated 400 degree oven for 10 minutes or until soup bubble and cheese is melted and golden brown. Yield: 6 cups or 6 servings.