1 medium onion, sliced into 1 1 inch slices
1/2 cup fresh mushrooms, sliced
1 cup butter
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (14.5 ounce) can whole peeled tomatoes, with liquid
1 (6 ounce) can mushroom broth
2 tablespoons lemon juice
1/2 teaspoon dried sage
1 cup heavy cream
1/2 cup chopped celery
1 cup shredded mozzarella cheese
In a large pot over high heat, bring onions and mushrooms to a boil. Reduce heat to low and cook for 45 minutes.
Stir in butter, salt, pepper, tomatoes, broth, lemon juice and sage. Bring to a boil, reduce heat and simmer for about 45 minutes, stirring occasionally. Stir in cream. In a small bowl, mix together bread cubes, celery and mozzarella cheese. Cut into cubes. Serve hot.