1 cup white vinegar
2 teaspoons white sugar
2 teaspoons salt
1 teaspoon paprika
1 tablespoon butter
4 tablespoons all-purpose flour
2 teaspoons dried parsley
4 teaspoons dried sage
1 teaspoon dried thyme
3 tablespoons vinegar
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 cup chopped onion
4 green onions, thinly sliced
1 cup chopped celery
2 teaspoons prepared horseradish
In a large bowl, mix vinegar, sugar, salt, paprika, butter, flour, parsley, sage, thyme, vinegar and onion until well blended. Mix until well blended.
Place squash, onion and celery in a large pot, and saute over low heat until tender, about 1 hour.
Add meat broth, tomato soup, sliced mushrooms, celery and onions; bring to a boil over medium heat until quickly reduced. Sprinkle with horseradish. Reduce heat, cover and simmer until meat is tender, about 5 to 7 hours.