1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon allspice powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried oregano
1 (8 ounce) can cottage cheese
1 cup milk
2 teaspoons beef broth
1 cup chopped fresh mushrooms
Strain seeds and pulp from tomatoes, rinsing cans immediately. Place seeds and pulp in a small container with boiling water. Place in refrigerator to cool.
Bring 1 cup of water to a boil in a medium saucepan. Add the tomatoes and cook 5 to 6 minutes, stirring constantly. Drain and set aside.
Add the garlic, Worcestershire sauce, garlic powder, black pepper, basil, sage, thyme and oregano; cook 30 seconds. Remove from heat and stir in cottage cheese and milk.
Add the beef broth and water to the mixture. Bring to a boil, stirring frequently, but do not let it boil. Cover and let simmer 4 hours undisturbed.
Add the mushrooms, cover and simmer for 3 to 4 hours, stirring occasionally. When cool, cover and store chilled in refrigerator.
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