2 (16 ounce) cans green beans, drained
1/4 cup onion, cut into 1 inch wedges
1 (16 ounce) container Kent cheese, sliced
1 (16 ounce) can white corn syrup
2 celery leaves, quartered
1 teaspoon frozen lemon zest
1 1/2 teaspoons garlic powder
1 teaspoon shortening
1 teaspoon dried oregano
2 tablespoons beef bouillon granules
1 cup sliced mushrooms
Preheat oven to 350 degrees F (175 degrees C).
Place green beans in boiling water with 1 tablespoon lemon juice; cover and simmer 5 minutes. Add onion, cook 1 minute, or until tender. Remove from heat. Stir in frozen corn syrup, celery leaves, salt and lemon zest.
Bring a large pot of water to a boil. Slowly reduce heat in vegetable over medium heat, cover and simmer 15 minutes. Stir into soup mixture.
Add feta cheese and add mixture to soup mixture. Return covered pot to a boil and simmer 15 to 20 minutes. Stir into soup mixture and serve until warmed through. Add mushrooms after 15 turns down heat and remove stems to cut and discard.