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Fresh Mushroom Soup

2 tb Butter
3 md Onions, coarsley chopped
1 1/2 lb Mushrooms, your choice or a mixture
3 c Chicken stock
1/3 c Minced fresh parsley
3 tb Tomato paste
1 cl Garlic, crushed
1/4 ts Freshly ground pepper
1/2 c Dry white wine
4 sl Rye bread, toasted
1 c each grated Jarlsberg, Parmesan and cheddar cheese, mixed


Melt butter in a soup pot or Dutch oven over medium high heat. Add onion and saute until golden. Add mushrooms and saute briefly. Stir in stock, parsley, tomato paste, garlic and pepper. Increase heat an quickly bring soup to a boil. Reduce heat and add wine. Cover and simmer 5 minutes. Meanwhile, divide the toast and cheese between four soup bowls. Ladle hot soup over top of cheese and serve immediately.


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