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As much a savory as a soup, this can serve as lunch or dinner for 4 people--with lots of salad, lots more crusty rye bread, and the rest of the wine.

• 4 Tablespoons of butter
• 1 medium onion, chopped
• 1 pound of dark-gilled mushrooms, on the old and dry side, sliced
• 4 cups beef or dark vegetable stock
• 1/3 cup minced parsley
• 3 Tablespoons tomato paste...or 4 dried tomatoes, slivered
• 1 clove garlic, minced
• 1/4 teaspoon pepper
• 1/2 cup dry white wine

Melt butter in a large saucepan over medium-low heat. Add onion and saute until tender--about 5 minutes. Turn up the heat, add mushrooms, and saute for a few minutes, stirring constantly. Stir in the stock, parsley, tomato paste or slivers, garlic, and pepper. Bring the soup to a boil, then reduce and add wine. Cover and simmer for 5 minutes.

When ready to serve, put one slice of rye toast in each bowl, sprinkle with cheeses, then ladle soup over all. Top with fresh chopped parsley.