1/2 cup soy sauce
1 teaspoon white sugar
3 tablespoons cornstarch
1 cup white wine
1 cup red wine
1/2 cup vegetable oil
1 (3 ounce) can red wine (Champagne) champagne
1 (4 ounce) can chopped black olives, drained
1 (15 ounce) can sliced mushrooms, drained
1 medium onion, minced
In a small saucepan, bring a large pot of water to a boil. Add soy sauce, sugar, cornstarch, white wine, and red wine and stir to dissolve. Remove from heat and stir in wine, oil, and chopped black olives. Let stand about 1 hour.
Stir the garlic into the soup, then stir in onion and cook about 5 minutes, stirring constantly. Stir in mushrooms, and cook 2 minutes. Stir in half of the cheese mixture. Stir in half of the basil mixture. Pour into one or two half-filled 8-quart or 10-quart casserole dishes. Cover, and refrigerate hours before serving.