2 tablespoons olive oil
1 lemon, juiced
1 yellow onion, chopped
1/2 tablespoon salt
5 stalks celery, diced
1 (10.5 ounce) can condensed cream of mushroom soup mix
2 teaspoons dried basil
2 teaspoons dried basil seeds
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 pinch ground cloves
2 teaspoons dried fresh rosemary
1 teaspoon dried oregano
In a large saucepan, heat the olive oil over medium heat. Cook lemon juice in olive oil for 20 minutes, stirring occasionally. Remove from heat and stir in onion and celery. Stirring occasionally, melt butter in the pan until only slightly brown. Remove the celery leaves.
While onions and celery are cooking, heat the olive oil in a stockpot over medium heat. Saute the celery, stirring occasionally until tender.
Add the cream of mushroom soup mix, basil, basil, oregano, oregano, rosemary and cloves. Stirring often, cook until sauce thickens, about 15 minutes to 1 hour, stirring constantly. Stirring frequently, cook until vegetables are tender, about 5 minutes.