Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 28 ounces | 2 undrained and chopped |
| 2 tablespoons | Butter |
| 2 eaches | Stalks of celery diced |
| 2 eaches | Cloves of garlic, minced |
| ½ each | Sweet red pepper diced |
| 2 tablespoons | Butter |
| ½ pounds | Mushrooms, chopped |
| 1 each | Large cooking onion diced |
| 2 tablespoons | Flour |
| 1 teaspoon | White sugar |
| 8 cups | Beef stock |
| ½ teaspoon | Basil |
| ½ teaspoon | Rosemary |
| ½ teaspoon | Thyme |
| 3 ounces | Cream cheese |
| 1 each | Salt and pepper to taste |
| 1 each | Parsley for garnish |
Place the tomatoes, with juice, in a buttered oven-proof baking dish.
Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes.
While stirring, slowly add the flour and sugar, blending until mixture is very smooth. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven and bring to a boil. Cover and simmer the soup for about 30 minutes. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. Slowly stir the cream cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty portions.