1/4 cup butter or margarine
2 tablespoons packed brown mustard
1/2 cup chopped fresh chives
1 teaspoon paprika
1 teaspoon minced onion
1 tablespoon chopped fresh parsley
1 (18 ounce) can whole peeled spinach
2 quarts water
2 (3 ounce) cans mushroom broth
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) package frozen dinner roll, thawed
1 stuffed green onion, peeled and diced
1/2 cup ketchup
In medium saucepan, melt butter and brown mustard over medium heat. Stir in chives, pickles, celery and brown mustard. Reduce heat, and simmer for 2 minutes. Stirring constantly, cook, stirring occasionally, until just tender.
Add zucchini, celery, onion, parsley, tomato, water, broth, chicken and mushrooms. Gradually stir together, reduce heat to low and simmer for 10 minutes. Stir in cheese, tomatoes, mushroom and ketchup. Cook for 1 minute.
Stir chicken into soup and heat through.