1 (14 ounce) can whole cream
1 (8 ounce) can tomato soup
1 (4 ounce) can tomato paste
1 (8 ounce) can crushed tomato juice
1 (4 ounce) can sliced mushrooms
1 (6 ounce) can fresh basil
1 (4 ounce) can garbanzo beans, drained
1/2 cup white wine
salt to taste
In a medium saucepan, combine cream, tomato soup, tomato paste, tomato juice and mushrooms. Bring to a boil. Reduce heat, and boil about 10 minutes.
Stir garbanzo beans into tomato soup. Pour in white wine and salt. Bring to a boil. Reduce heat, and simmer for about 20 minutes.