Ingredients

2 onions, chopped
2 tomatoes, seeded and grated
2 cloves garlic, minced
Olive oil
2 pounds assorted wild mushrooms
1 quart strong veal or beef stock
Salt and pepper
4 slices French or Italian bread, toasted

Directions

In cassola, Dutch oven or soup pot combine onions, tomatoes and garlic in oil.

Wash the mushrooms thoroughly; cut the large ones in halves or quarters, depending on their size.

Add the mushrooms to the pot and saute on low heat for 10-20 minutes, depending on the type of mushrooms used, or until the mushrooms have begun to shrink and weep. Add the stock, bring to a boil; then simmer uncovered for 15-20 minutes on low heat. Salt and pepper to taste. Makes 4 servings.

Each serving contains 313 calories; 7 gm fat; 918 mg sodium; 0 mg cholesterol.