3 onions, chopped
1/2 cup canola oil
2 (8 ounce) cans tomato sauce
1 (10.75 ounce) can condensed cream of chicken soup
1/2 teaspoon salt
3 cups chicken broth
1 clove garlic, minced
1 tablespoon dried parsley
1/2 teaspoon salt
1 (.25 ounce) package dry onion soup mix
1 cup chopped carrots, divided
1 cup chopped celery
1 cup chopped green onion
1 (8 ounce) can mushrooms, drained
2 teaspoons soy sauce
Heat oil in a large skillet over medium heat. Add onions, saute for about 5 minutes, stirring constantly. Add water and tomato sauce, and simmer for about 45 minutes. Add chicken soup, parboil for 1 minute, and add salt and broth, stirring well. Saute for 10 minutes, then add garlic, parsley, salt and onion soup mix. Bring to a boil, and cook for 3 minutes. Reduce heat to low, and add carrots, celery and green onion. Simmer for about 5 minutes, stirring occasionally.
Add mushrooms, celery and green onion, and simmer for about 5 minutes, stirring frequently. Reduce heat to low, and add chicken broth and salt and pepper mixture, stirring thoroughly. Reduce heat to low, and add carrots, celery and green onion. Bring to a boil, and cook for about 5 minutes, stirring occasionally. Stir in mushrooms, soy sauce, remaining 2 tablespoons lemon juice, and chicken.