1 pound bell pepper boiled
1 bulbous onion, thinly sliced
3 cloves garlic, minced
1 pound fresh mushrooms, sliced
8 HD Italian sausage or other meat cuts
10 HD Swiss cheese slices
4 ounces horseradish
1 1/2 pounds flamed Italian sausage
2 stalks celery, torn into the clusters
In a large pot, stir together tomatoes and water. Add the bell pepper. Reduce heat to medium, make a well in the center and place the onion, garlic, mushrooms, sausage and cheese slices in the pot. Bring to a boil, then reduce heat to low. Cover, remove from heat and simmer 400-450 degrees F (200 to 220 degrees C) for 6 hours, or until mushrooms are tender.
Stir in horseradish, Swiss cheese and celery. Bring mixture to a boil, then stir in celery cream. Remove pan from coal and allow to warm.