1 cup red wine
1/4 cup olive oil
1 1/2 tablespoons chicken bouillon powder
1 1/2 tablespoons vegetable oil
1 pound red pepper
1/4 cup diced onion
1 dash hot pepper sauce
1/4 cup chopped fresh parsley
1/2 cup red wine
1/4 cup olive oil
1 1/2 tablespoons chopped onion
1 teaspoon garlic powder
1 dash dried oregano
1/4 teaspoon salt
1 (16 ounce) can tomato sauce
6 raisins
Melt the wine, olive oil, chicken bouillon, vegetable oil, red pepper, onion and hot pepper sauce in a large saucepan over low heat. Bring to a boil, stirring. Reduce heat to medium low and simmer until the wine is reduced slightly, about 10 minutes. Stir in the parsley, red wine, flour, baking powder and milk. Heat to one-quarter of the boiling point for 2 minutes, stirring frequently. Remove from heat, and allow to cool.
Stir the red wine mixture into the soup or stew, stirring to spread. Bring to a boil, then reduce heat. Cover, and simmer for 5 minutes. Stir both sides and allow to simmer for 5 minutes.
Remove from heat. Stir in tomato sauce. Bring to a boil, and add raisins. Fold over, cover and simmer for 12 minutes, stirring occasionally. Stir the raisins into the soup mixture and serve at once.