1/2 cup olive oil
2 cloves garlic, minced
1 cup chopped onion
1/2 cup fresh mushrooms, sliced
2 (4 ounce) cans Italian-style diced tomatoes with juice
1 (10.75 ounce) can condensed cream of chicken soup
2 tablespoons tomato paste
3/4 cup chopped fresh parsley
3 tablespoons chopped fresh oregano
5 pounds carrots, cut into 1/2 inch cubes
3 ounces celery, cut into 1/4 inch slices
1 (16 ounce) can tomato paste
2 (8 ounce) cans tomato soup
12 cups shredded Cheddar cheese
Heat olive oil in large skillet over medium heat; add garlic and onion; saute 5 minutes, stirring occasionally.
Mix mushrooms, tomatoes, cream of chicken soup, tomato paste, parsley and oregano.
Add carrots, celery and tomato paste; cook 5 minutes.
Add water to skillet; bring to a boil. Stirring frequently, cook 15 minutes.
Add cheese and butter; cook 5 minutes. Add parsley and oregano.
Return skillet to a boil. Stirring occasionally, stir in parsley and oregano. Continue to let simmer 15 minutes, or until vegetables are tender. Stir in cheese.
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