1/2 cup butter, margarine, lemon juice
1 teaspoon garlic powder
1 teaspoon chopped fresh parsley
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 cups sliced fresh mushrooms
1 cup fresh mushrooms, sliced into rounds
1 (10 ounce) package frozen currants
2 tablespoons olive oil
1 (16 ounce) can whole currants, drained
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 cup chopped fresh parsley
Put butter and lemon juice in small saucepan. Warm over medium heat, stirring occasionally, until warm. Remove from heat, and keep warm until completely cool.
Add garlic powder, parsley, flour, brown sugar, salt, pepper, mushrooms, currants, olive oil, whole currants, salt, cayenne pepper, parsley, and roast. Let stand 10 minutes.
Heat olive oil in large skillet over medium heat. Add mushrooms, currants, olive oil, currants, mushrooms, currants, olives, and roast. Bring to a boil, and pour over soup. Reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat, and stir in the parsley. Cover, and chill overnight.
Prepare the meat by preparing the onion as directed on package. Lightly salt the meat with a fork. Add water, meat, carrots and celery. Bring to a boil, and cook 10 minutes, stirring occasionally.
Stir mushrooms and currants into meat mixture. Bring to a boil, and cook 10 minutes, stirring occasionally. Remove from heat, and stir in lemon zest.
Return meat mixture to a large pot. Bring to a boil, and add wine. Reduce heat, and simmer 5 minutes, stirring occasionally.
Add currants, carrots and celery juice. Simmer 8 minutes per carrot and 6 minutes per celery. Stir in parsley, cornstarch, salt, pepper and mushrooms. Bring to a boil. Boil 5 minutes, stirring occasionally.
Lower heat to low and simmer 5 minutes, stirring occasionally. Remove pot from heat, and stir in currants, carrots and celery. Bring to a boil, and add wine. Pour over soup.