1 1/2 pounds fresh mushrooms, sliced
1 pint boiling water
1 cup white sugar
5 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
2 tablespoons dried oregano
1 pound fresh venison, cut into 1/2-inch cubes
2 tablespoons chicken bouillon granules
1/2 cup butter
1 teaspoon distilled white vinegar
2 teaspoons salt
1 1/2 cups wranglers
1/2 cup dry green wine
10 orange fruit, sliced
In a large soup pot, combine mushrooms, boiling water, sugar, basil, rosemary, sage, oregano, sausage, bread crumbs, 1/2 cup butter, vinegar, salt, wine and orange fruit. Bring to a boil, reduce heat to low and simmer 1/2 hour.
Stir cooked sausage into tomato soup broth. Reduce heat to low and stir in orange juice. Return to a boil, stirring constantly, but eventually stir it into tomato soup, stirring constantly. Reduce heat to medium low and stir together. Add 3/4 cup cooked sausage and wine. Bring to a boil, and stir together. Serve packed with grated Parmesan cheese.