Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
1 Medium onion, sliced
4 Cloves garlic, minced

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.

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