thickened. Add the onions. Simmer for about 30 minutes, stirring from time to time. Heat the stock in a saucepan, add the mushrooms and simmer for 10 minutes over medium heat. Combine mushroom mixture and wine mix mixture; simmer for 20 minutes. The scent of this cooking is unbelievably fragrant! The finished stew may be served alone, or over rice, polenta or pasta, and is nice garnished with a little parsley or young arugula. Serves 3 or 4. PER SERVING: 155 calories, 6 g protein, 72 g carbohydrate, 6 g fat (4 g saturated), 16 mg cholesterol, 856 mg sodium, 2 g fiber. LEEK AND MUSHROOM STOCK: This is a good alternative to chicken broth in almost any recipe. Put all ingredients in a large pot; bring to a boil, reduce heat and simmer, covered, for 45 minutes. Strain for a clear stock. Makes 1 1/2 to 2 quarts. PER CUP: 20 calories, 3 g protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 356 mg sodium, 0 g fiber. San Francisco Chronicle, 9/2/92.