1 1/2 cups sliced fresh mushrooms
2 1/2 cups sliced mushrooms
6 slices bacon
1 medium onion, diced
1 medium jalapeno pepper, seeded and diced
6 potatoes, peeled and cubed
1/4 cup tomato water
3 large carrots, cut into 1/2 inch slices
1 carrot, cut into thin strips
2 cloves garlic garlic, minced
1 pound bacon, cut into 1/2 inch strips
1 tablespoon distilled white vinegar
1/2 teaspoon white sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons Worcestershire sauce (optional)
In a medium bowl combine mushrooms, green onions, mushrooms, bacon, onion, jalapeno pepper, pumpkin, celery and parsley. Mix well, and transfer mixture into a large bowl.
In a large bowl combine the soup stock, potato, vegetable broth, carrots, garlic, salt, pepper, Worcestershire sauce, vinegar and sugar. Mix well and transfer mixture into the pan.
Bake uncovered in preheated oven for 10 to 15 minutes, or until bacon is crispy and vegetables are tender.