- 1 onion, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups fresh sliced mushrooms
- 1 1/2 cups beef broth
- 1 cup water
- 1/4 cup red wine
- 1/4 cup tomato paste
- ground black pepper to taste
- 1/4 cup Parmesan cheese
- 2 tablespoons chopped fresh parsley
Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
Add mushrooms, cooking for 5 minutes.
Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.