1 pound ground beef
2 onions, chopped
1 teaspoon salt
6 stalks celery, finely chopped
2 mushrooms, chopped
4 cups water
1 1/2 cups white wine
5 cups chicken broth
salt and pepper to taste
2 tablespoons dried parsley
1/2 teaspoon dried dill weed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 tablespoons molasses
1 (1 ounce) package dry onion soup mix
In a medium bowl, combine beef, onions, salt, celery, mushrooms and water. Mix together, set aside.
In a large pot over medium heat, combine white wine and chicken broth. Bring to a boil, then reduce heat and cook, stirring frequently, for 5 minutes. Reduce heat to medium-low, cover and simmer 1 minute.
Add beef mixture, salt, pepper, parsley, dill weed, oregano, basil, thyme, rosemary, sage, molasses, dry onion soup mix and chicken broth mixture. Mix together and reduce heat to low. Simmer over medium low heat for 5 to 6 minutes, or until beef is tender.
Reduce heat to medium-low and stir in chicken broth mixture. Season with salt and pepper to taste and simmer, stirring occasionally, for 1 minute. Add broth mixture and stir to bring to a slow boil. Heat slowly, stirring occasionally, until tender.
Pour hot soup mixture into a large glass bowl. Season with parsley, sage, basil, thyme and rosemary. Pour broth mixture over soup and stir to coat.