2 1/2 cups beef broth
1/4 cup Worcestershire sauce
1 tablespoon chopped fresh parsley
1 tablespoon minced garlic
1 (8 ounce) can sliced mushrooms, drained
2 (20 ounce) cans tomato-vegetable juice mix
1/4 teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon hot pepper sauce
Place the beef broth, Worcestershire sauce, parsley, and garlic into a medium saucepan, and cook over medium heat until mixture is thickened.
After about 40 minutes, slowly blend the vegetables and mushrooms with the beef broth until well mixed.
Stir in tomato juice and cumin.
Slowly pour olive oil over meat, then ladle mushrooms into emulsion.
Season with cumin oil and pepper salt, then reduce heat to medium-low. Cover completely.
Blend together tomato/mushroom soup mixture and seasoned cumin's. Stir in hot pepper sauce immediately before serving.