2 (10 ounce) cans sliced mushrooms
1 (16 ounce) package linguine pasta
2 tablespoons dried minced onion
1 cup white wine
1 cup milk
1 tablespoon tomato paste
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons dry Italian-style seasoning
1/4 teaspoon garlic powder
Bring a large pot of salted water to a boil. Stir in mushrooms and cook about 5 minutes, stirring constantly. Stir in linguine and cook about 20 minutes more. Transfer mixture to a blender or food processor.
Remove mushrooms, stems and seeds; rinse under cold water. Discard oil. Transfer mushrooms and mushrooms and skin parts to a blender or food processor. Blend with wine, milk, tomato paste, olive oil, Worcestershire sauce and Italian-style seasoning to form a thick soup. Stir.