2 tablespoons olive oil
1 green bell pepper, cut into 1 inch pieces
2 teaspoons dried minced onion
1 tablespoon dried minced clove garlic
1/2 teaspoon salt
1/2 teaspoon dried basil
1 leaf celery, quartered
1 (16 ounce) can tomato paste
1 cup heavy cream
1 (8 ounce) can cream cheese, softened
1 (16 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms, drained
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 pinch dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
In a large, nonstick saucepan over medium heat
a little too much. ate the whole thing down. made the richest soup.
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