**Yields 1 gallon of soup (16 portions)
1 lb. Mushroom (white or cremini), sliced
2 Tbsp. Vegetable Oil
1/4 cup White wine
1/4 lbs. Butter
1 each Medium onion, diced
4 Tbsp. Tomato Paste
1/2 cup AP flour
2 qts. Water
2 cups Heavy cream or Half & Half
to taste Salt & Pepper
Toss sliced mushrooms in the oil and white wine. Roast in the oven (350F), stirring occasionally until uniformly golden brown. Melt butter in a large saucepot. Add onions and cook until slightly browned. Add tomato paste, cook slightly and add flour. Add water, and bring to simmer. Simmer for twenty minutes. Combine cream and soup. Heat, season and serve.
Note: A good topping is a savory whipped cream with Sherry or Port.