1 (3 ounce) package sour cream cheese
1/3 cup chopped onion
1 (8 ounce) can diced green chile peppers, drained
1 cup sour cream
1 (7 ounce) can tomato preserves
3 tablespoons butter, melted
1 (14 ounce) can sliced mushrooms, drained
1 tablespoon yellow mustard
1 cup diced celery
1 cup chopped green onions
1/2 cup chopped green bell pepper
1 teaspoon dried minced onion
5 cups milk
1 cup chopped fresh parsley
1 cup chopped celery leaves
3 tablespoons chopped fresh parsley
6 cubes beef bouillon
6 cloves garlic, minced
6 sprigs fresh thyme, chopped
In a large bowl, mix 4 cups of sour cream cheese, onion, green pepper, tomato preserves, butter, mushrooms, yellow mustard, celery, green onions, green bell pepper, dried onion, carrots and bell pepper. Stir in milk.
Mix the bouillon cube and garlic into the mix. Stir in thyme and parsley. Add enough water to make 2/3 cup of the mixture taste good. Sprinkle over the mixture, stirring constantly, until incorporated. Cover and refrigerate for several hours.
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