French Onion Soup

1 pkg sliced Portabello mushrooms
3-4 onions
sauté the mushrooms and onions in a large skillet with olive oil

add 3-4 cans of Swanson's beef broth
1 teaspoon each of celery seed and mustard seed
pepper to taste
1/4 cup of port wine
1 tablespoon of worcestershire sauce

simmer 20 minutes
pour in oven proof bowls
add a slice of provolone cheese
bake in the oven at 500 till the cheese is golden brown

linda