1 cup Worcestershire sauce
1 cup olive oil
4 (10 ounce) cans tomato soup
4 slices bacon, chopped
1/2 onion, sliced
6 ounces sliced mushrooms
1 (16 ounce) can whole peeled tomato
1 (4.5 ounce) can tomato paste
1 (10.75 ounce) can condensed tomato soup
1 (6 ounce) can chopped green chile peppers, drained
1/2 cup chopped fresh green onions
1 (8 ounce) can sliced mushrooms
In a small saucepan combine Worcestershire sauce, olive oil, tomato soup, bacon, onion, mushrooms and tomato paste. Allow to simmer.
Stir tomato sauce and tomato soup mixture into chicken stock or stock and simmer, stirring occasionally.
I added mushrooms and chicken to the sauce, added chicken broth and chicken stock, stirred it all together and used a couple teaspoons of garlic powder and 1/2 cup of sour cream. It turned out great. Next time I'm gonna add chicken breast chunks, since I only had 3.
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