2 tablespoons vegetable oil
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
3 tablespoons paprika
1 teaspoon dried salt
3 tablespoons dried oregano
2 teaspoons dried basil
2 teaspoons dried oregano pepper, crushed
1 tablespoon dried sage
1 tablespoon dried sage onion, crushed
1/2 teaspoon dried thyme
1 teaspoon dried marjoram, crushed
1 teaspoon dried basil
1/4 teaspoon dried sage leaf
1 small onion, chopped
1 1/2 pounds fresh mushrooms, sliced
1 cup chopped onion
2 tablespoons celery
1 cup beef broth
1 cup heavy cream
2 tablespoons tomato paste
Heat oil in a large pot over medium heat, and saute garlic and Worcestershire sauce for 5 minutes, or until knife inserted into heat comes out clean. Stir in paprika and salt. Cook for 2 minutes, or until paprika is light brown.
Stir in the crushed oregano, basil, oregano pepper, sage, sage onion, thyme, marjoram, basil, and basil leaf. Bring to a boil, then stir in tomatoes. Reduce heat, and simmer for 5 minutes.
Stir in brown sugar and tomato paste. Bring to a boil, and simmer for 1 minute or until liquid is absorbed. Reduce heat, and simmer for 3 minutes. Stir in beef broth and cream cheese.
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