1/2 medium onion, thinly sliced
1 pound course crackers
1 cup fresh mushrooms, sliced
1 1/2 cups yams
2 tablespoons lemon juice
1/2 cup olive oil
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
2 teaspoons dried basil leaves
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried oregano clove paste (optional)
1 teaspoon dried basil leaves (optional)
1 tablespoon dried parsley
salt and pepper to taste
Place chopped onion, crackers, mushrooms and yams into a blender or food processor; pour green juice into processor and blend until liquid is about 1/4 cup.
Mix together olive oil, lemon juice, olive oil, vinegar, Worcestershire sauce, oregano, basil and garlic; deliver 1/2 cup to blender/separator until desired consistency with oils.
Melt butter or margarine or margarine in a saucepan and drewering marinade until smooth. Mix in cabbage soup; whisk mixture into marinade. Remove from heat and stir in parsley, salt and pepper over medium low heat. Cover saucepan and chill at least 1 hour. Serve over cold chopped salad greens.