5 fresh mushrooms, sliced into rounds
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried sage
salt and pepper to taste
1 tablespoon olive oil
1 onion, sliced into florets
1 green bell pepper, cut into 1/2 inch rings
1 carrot, shredded
2 large tomatoes, seeded and chopped
1 medium head cabbage, shredded
1 pound potatoes, cubed
2 tablespoons dried sweet pickle relish
1 large onion, diced
2 tablespoons white wine
1 cup milk
2 tablespoons Italian-style dry mustard
1 teaspoon dried basil
Place mushrooms in a shallow dish or bowl.
Heat olive oil in a large saucepan over medium heat. When olive oil bubbles, add mushrooms, oregano, basil, oregano, thyme, sage, salt and pepper to taste. Cover and simmer 5 minutes to 1 hour, depending on size of mushrooms. Remove mushrooms from saucepan and reserve.
Return mushrooms to saucepan. Add onion, bell pepper, carrots, tomatoes, cabbage, potatoes, celery, mushrooms, oregano, basil, oregano, thyme, sage and salt and pepper to taste. Continue to simmer 2 to 3 minutes. Mix with olive oil and olive oil mixture and liquid, stir until everything is evenly coated.
Stir sauce mixture through beans and lentils, stirring occasionally. Change to coal; add water as needed. Pour water into saucepan. Cook over low heat for 3 to 4 minutes/s.
When sauce is cool, stir in cheese, eggs, milk, tomato sauce, pasta sauce, onion sauce and water - stirring occasionally. Cook 1 minute until cheese is melted and mixture is thickened. Stir in reserved mushrooms.
While sauce is simmering, combine lentil soup, egg custard, onions, green bell pepper, celery, mushrooms, oregano, basil, oregano, thyme and salt and pepper to taste. Reduce heat to low and simmer for about 2 hours.