2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried rosemary, crushed
1 tablespoon dried sage
1 cup chopped onion
1 cup chopped carrot
1 tablespoon fresh lemon juice
2 tablespoons ketchup
1/2 cup rice wine vinegar
1 teaspoon salt
1 tablespoon chopped garlic
1 tablespoon dried basil
1 teaspoon dried parsley
1 teaspoon dried sage
In a large saucepan, heat olive oil over medium heat. Add garlic powder, oregano, rosemary, sage, onion, carrot, lemon juice and ketchup. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes. Stir in vinegar and salt. Bring to a boil, stirring occasionally. Reduce heat to low; stir in garlic, sage and parsley.
Stir the sauce mixture into the saucepan; heat slowly, stirring constantly. Bring to a boil, whisking constantly. Boil 10 to 15 minutes, stirring constantly. Remove from heat; stir into soup. Cover and refrigerate one hour.
Extremely tasty and great flavors!!!!! Luckily, I had some veggie half-chicken to use up - it was very good. I did this almost exactly like Arlene's recipe, except I added my own little spin to it. I used thigh and sausage instead of extra mushrooms, and I added my own little spin to the cornflake topping. Thanks for a yummy recipe!
Used reduced-fat cream cheese and reduced-fat mayonnaise with the meatballs. Made very thinned-out sausage with the mushrooms and onions removed. Added powdered garlic powder and 2 cups of diced carrots and celery. Or left as is and let the flavors meld. My husband loved it and the kids totally understood. SO easy and absolutely delicious! You can customize this by adding more celery or even the juice of several lemon or even by thicken it with cream cheese. Either way, it's a great soup—even if you're not a fan of meat dishes.
Great will make it a staple.
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