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10 minutes
20 minutes
30 minutes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, thinly sliced
- 4 cups fresh sliced mushrooms
- 1.5 cups beef broth
- 1 cup water
- 0.25 cup red wine
- 0.25 cup tomato paste
- ground black pepper to taste
- 0.25 cup Parmesan cheese
- 2 tablespoons chopped fresh parsley
- In a medium saucepan, heat oil and butter until sizzling. Sauté onion and garlic until translucent, approximately 5 minutes. Then, add mushrooms and cook until soft, around 5 minutes.
- Combine broth, water, and wine in the pot, stirring well. Mix in tomato paste and season generously with pepper. Simmer until warmed through, about 6 to 10 minutes.
- Serve the soup in bowls and sprinkle with Parmesan and parsley for a finishing touch.
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