18 ounces minced onion
2 pounds sliced mushrooms
1 cup minced celery
2 tablespoons chopped fresh thyme
1 tablespoon minced fresh rosemary
1 cup crème fraiche (spicy cola)
1 drop red food coloring (optional)
1/8 cup crushed tomatoes (optional)
1 cup chopped fresh mushrooms (optional)
1 cup cooked and diced lobster meat
3 oz. jar spaghetti sauce
32 ounces ricotta cheese
In a large saucepan, combine onion, mushroom, celery, thyme and sesame seeds. Cover and cook over medium heat, stirring constantly, until onion is tender. Stir in celery chives and tomato. Stir into soup, stirring until just combined. Bring to a boil, and reduce heat. Bring to a simmer. Cover, reduce heat and simmer for 10 minutes. Turn heat to low and add pasta sauce, chili sauce and ricotta cheese. Cook 25 minutes, stirring occasionally.
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