1 cup margarine
1/2 cup vegetable oil
1 medium onion, diced
2 cloves garlic, minced
2 green onions, diced
3/4 cup shredded Cheddar cheese
3 pounds fresh mushrooms, sliced
6 ounces hot Italian sausage, sliced
Lightly toast the margarine. Heat oil in a saucepan over medium heat; stir in onion and garlic. Saute for 5 minutes, stirring occasionally, until onions are lightly browned. Slowly stir in the chopped onion and garlic. Transfer this mixture to another saucepan over medium heat. Bring mixture to a boil, stirring occasionally, until the vegetables are tender. Reduce heat. Cover saucepan and simmer, stirring occasionally, until the vegetables are tender. Turn off heat. Pour the vegetable oil into the prepared saucepan.
Turn off heat. Stir in the sausage. Cook, stirring occasionally, or until sausage is browned and well coated. Transfer this meat mixture to the saucepan over low heat. Stir the tomato juice into the broth. Bring the milk, tomato paste, salt, pepper and flour to a slow simmer. Meanwhile, down the sides of a large stock pot, combine the cooked onion and garlic while stirring, and saute for 2 minutes. Gradually stir the negron and tomato paste into the meat mixture, and turn heat to medium-low. Return meat mixture to large stockpot. Simmer mixture for 30 minutes, stirring occasionally over low heat. Cook the rest of the recipe on the stove.
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