Mushroom and Onion Soup

2 tablespoons of olive oil
2 tablespoons of unsalted butter
1 small white onion, coarsely chopped
2 medium tomatoes, peeled, seeded, and chopped
2 medium cloves of garlic, finely chopped
1/2 teaspoon of dried oregano, crumbled
3/4 of a pound of mixed mushrooms, thickly sliced
1/4 cup of coarsely chopped fresh cilantro
4 cups of vegetable broth
Salt to taste
Fresh ground black pepper to taste
Lime wedges

In a large soup pot heat the oil and butter over medium-low heat.

Add the onion and cook, stirring frequently, until they are golden,

Add the tomatoes, the garlic, and the oregano. Cook, stirring, until the mixture is nearly dry, perhaps 4 or 5 minutes.

Add the mushrooms and the cilantro. Cook for 5 minutes.

Add the broth, bring to the boil, lower the heat, and simmer for 10 minutes.

Add the salt and pepper to taste.

Serve with the lime wedges on the side.