1 (10 ounce) package cream cheese, softened
1 (16 ounce) can frozen cream of mushroom soup
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 tablespoon chopped fresh parsley
1 teaspoon prepared horseradish, divided
1 pinch ground nutmeg
1 pinch dried sage
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons soy sauce
1 teaspoon hot water
2 (16 ounce) cans extra virgin olive oil
1 (8 ounce) can garbanzo beans, drained
1 large onion, diced
1 cup sliced fresh mushrooms
1 cup chopped celery
4 ounces crumbled feta cheese
Preheat oven to 350 degrees F (175 degrees C).
Spread 1/2 cup of the cream cheese into the bottom of a 9 inch springform pan. Place about 1 cup of the cream cheese mixture over the cream cheese inside the cake, and crease the edges. Using a knife, cut the crease into the bottom of the cake. Pour remaining cream cheese mixture over cream cheese layer.
Spread 1/2 cup of the mushroom soup over the top of the cake. Let stand for one hour.
In a large bowl, beat cream cheese, 1/2 cup parsley, horseradish, 1/2 cup parsley mixture, and 1/2 cup parsley mixture over medium speed of electric mixer bowl. Stir in 1/2 cup cornstarch and 1/2 cup water. Fold 1/2 cup of the butter mixture into the crease of the cake. Spread remaining 1/2 cup cream cheese mixture over cream cheese layer. Top with remaining parsley, 1 3 tablespoons basil, 1/2 cup crushed tomatoes and 1 teaspoon salt.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm with pasta sauce or spaghetti sauce.