1 pound fresh mushrooms
2 pounds mushrooms, sliced
1/4 pound onions, sliced
1 teaspoon salt
1 teaspoon paprika
1 (16 ounce) package frozen mixed vegetables, thawed
In a medium saucepan, combine the mushrooms and mushrooms. Cook over medium heat, stirring occasionally, for approximately 1 to 2 minutes, or until mushrooms are opaque and pasty (tongue might stick to the mushroom). Stir occasionally, until mushroom color is golden brown. Remove from heat. Mix vegetables with mushrooms to form a paste. Stir soup base into tomato paste and allow to heat should thicken.