1/2 cup olive oil
2 tablespoons garlic powder
3 tablespoons prepared Italian-style seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
3 tablespoons distilled white vinegar
1 teaspoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon prepared onion powder
1/4 teaspoon dried basil
1 teaspoon dried oregano
4 (10 ounce) cans Italian-style mountain chicken broth
1 pound roma (plum) tomatoes - peeled, seeded, and quartered
8 ounces beef bouillon
Anise pepper to taste
1 (15 ounce) can whole kernel corn
1/4 cup chopped fresh parsley
Heat oil in a medium saucepan over medium heat. Stir together garlic powder and Italian-style seasoning; cook until browned; stir in salt, pepper, oregano, vinegar, and soy sauce. Stir in Worcestershire sauce, Worcestershire sauce, horseradish, onion powder, basil, and oregano. Simmer covered, stirring occasionally, for about 10 minutes.
Add corn, tomatoes, and beef bouillon. Season with tomatoes, corn, parsley, and pepperjack cheese. Bring to a boil and reduce heat to low. Cover, reduce heat to low, and simmer for about 1 hour.
Stir mushrooms into vegetable mixture along with browned browned meat.