D.i.c.k Clark’s Mushroom Soup
1 clove garlic, split in half
3 tablespoons butter
1 tablespoon olive oil
1 lb fresh mushrooms
1/4 cup tomato paste
5 cups chicken broth
1 teaspoon marjoram
salt and pepper
1 teaspoon lemon juice
3 tablespoons red wine
Using a food processor fitted with a steel blade, mince onion.
Cook onion and garlic in heavy saucepan in 1 tbsp.
butter and olive oil until just beginning to brown.
Separate mushroom stems from caps.
Mince stems and 1 cup mushrooms caps in food processor.
Add to onions.
Fit food processor with slicing disk.
Carefully place remaining mushrooms in feed tube and gently push through to obtain even slices.
Add to onions with 2 tbsps.
butter; saute about 5 minutes.
Add tomato paste and chicken stock, mixing well.
Add seasonings, lemon juice and wine, and simmer 10 minutes.