Mushroom Onion Soup
Pat
"As an avid fan of both Mushrooms and French Onion Soup, I clipped this from the Philadelphia Inquirer when I was in my twenties. I generally serve it as a first course before one of our big holiday dinners and everyone raves about the flavor."

1/4 cup butter

1 1/2 cups sliced onions

12 ounces fresh mushrooms,
rinsed and sliced

4 cups beef broth

1/2 cup water

2 tablespoon dry white wine

1 teaspoon worcestershire sauce

1/8 teaspoon pepper

1. In pot, melt butter. Add onions; saute until soft, about 15 minutes. Add mushrooms and saute lightly.

2. Stir in broth, water, wine, worcestershire sauce and pepper; bring to a boil, reduce heat and simmer 15 minutes.

Sprinkle with cheese if desired.