1 (15 ounce) can tomato soup
1 (10 ounce) package frozen mixed vegetables, thawed
2 tablespoons minced onion
1 cup chopped celery
1 cup chopped carrots
1 (16 ounce) can tomato paste
1/4 cup honey
2 clove garlic, minced
1 (2.25 ounce) can sliced mushrooms, drained
1 1/2 cups shredded mozzarella cheese
Place tomatoes in a large stockpot, add water and bring to a boil. Reduce heat to medium, cover, and simmer 8 to 12 minutes. Remove from heat. Add mixed vegetables, onions, celery, carrots, tomato paste, honey and garlic; stir. Cover, and simmer 15 minutes.
Bring stock to a boil. Stir in mushrooms, mozzarella cheese, and water through a strainer into the pot. Simmer for 2 minutes, stirring occasionally. Stirring constantly, bring to a sudden boil, and cook 5 minutes to empty liquid. Turn off heat. Simmer until cheese is bubbly and bubbly. Let cool. Pat mixture on meat and vegetables.