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

In a 2 quart 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 or sherry, tomato paste and pepper. Bring to boil; reduce heat. Simmer, covered, for 20 minutes. Sprinkle each serving with Parmesan cheese and parsley.