1/2 ts chopped fresh rosemary or 1/4 tsp dried
rosemary leaves, crushed
1/4 ts dried thyme leaves, crushed
1 1/2 lb fresh mushrooms, thinly sliced
1 can condensed French
-Onion Soup
1 ts lime juice
1/4 c dry white wine or dry sherry
Chopped fresh parsley
In 6-quart Dutch oven over medium heat, in hot oil,
cook onion, garlic, rosemary and thyme until onion is
tender.
Increase heat to medium-high. Add mushrooms. Cook
until mushrooms begin to brown. Add soup and lime
juice. Heat to boiling. Reduce heat to low. Cook
until mushrooms are tender, stirring occasionally.
Add wine. Cook 3 minutes. Sprinkle with parsley.
Garnish with fresh rosemary and lime slice, if
desired. Serve with meat, rice or noodles. Makes
about 2 3/4 cups.
