1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms, drained
1 onion, chopped
1/2 cup chopped green bell pepper
1/2 onion, chopped
1 (1 ounce) package cream cheese, softened
1 (16 ounce) can tomato paste
1/2 cup water
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup chopped fresh parsley
In a large pot, combine mushrooms, mushrooms, peppers, onion, cream cheese, tomato paste, water and oregano. Cook over low heat until vegetables are tender, about 8 minutes. Stirring constantly, bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
Stir mushrooms into pan soup. Add pepper and onion to pan soup. Pour over soup, stirring thoroughly, to coat. Stirring occasionally, pour through a strainer into a sealed container.
While pot is simmering, bring broth to a boil. Cover and reduce heat to medium. Reduce heat to low. Cover and simmer, stirring occasionally, for about 10 minutes. Let pot simmer for 5 minutes, then stir in parsley. Pour over pot and serve.