1 cup water
1 tablespoon crushed lemon rind
1 tablespoon olive oil
1 tablespoon tomato paste
1 teaspoon dried parsley
3 cloves garlic, minced
1 1/2 teaspoons dried sage
1 tablespoon crushed red pepper flakes
3 tablespoons dried parsley
2 tablespoons lemon balm
1 cup crushed butter
1 (16 ounce) can oyster mushrooms, drained
1 (8 ounce) can mushrooms, drained
1 (8 ounce) package frozen chopped spinach, thawed, drained
1 small tomato, diced (optional)
1 teaspoon white sugar
1/4 teaspoon apple cider vinegar
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried basil
Place water and lemon rind in a saucepan, and bring to a boil. Remove from heat, and stir in olive oil, tomato paste, parsley, garlic, sage, red pepper flakes, parsley, lemon balm, crushed butter, oyster mushrooms, mushrooms, spinach, tomato sauce, mushrooms, spinach sauce, sliced bread, chopped potatoes (optional), mushrooms, cheese, breading mixture, eggs, tomato paste, eggs, milk, marjoram, basil, celery seed, parsley seeds
Transfer soup to a medium saucepan. Pour over cold soup.
Cover, and simmer over low heat for 75 minutes. Let stand for at least 15 minutes, stirring occasionally, before serving.