Ingredients
1 can condensed tomato soup (284 mL)
1 large can condensed cream of mushroom soup (541 mL)
1 cup water (or beef broth)
1 celery stalk, chopped
1 carrot, peeled and chopped
½ yellow onion, chopped
½ green pepper, chopped
1 red potato, peeled and chopped
1 small turnip, chopped
5 crimini mushrooms, thickly sliced
(1 cup chopped uncooked beef)
½ tsp minced garlic
½ tsp garlic powder
½ tsp dried thyme
½ tsp dried rosemary
¼ tsp dried parsley
¼ tsp dried basil
¼ tsp dried marjoram
½ tsp ground pepper
pinch seasoning salt
½ tsp worcestershire sauce
¼ tsp Louisiana hot sauce
Preparation
Combine all ingredients in a large pot. Bring to boil over medium heat. Reduce heat to low. Cover and simmer 30 minutes. Stir occasionally (at least every 5 minutes) during cooking to prevent burning. Serve hot with sliced French bread or dinner rolls.
