1 tablespoon olive oil
1 (2 pound) whole mushroom, sliced into thin strips
3 cloves garlic, crushed
1 small onion, diced
2 scallions, finely chopped
1 (1 ounce) package dry white wine mix
1 1/2 cups water
1/2 cup minced celery
1 cup sliced fresh mushrooms
Heat olive oil in a Dutch oven over medium heat. Saute mushrooms and garlic in olive oil for about 5 minutes, stirring often, until mushrooms are tender. Add onions and reduce heat to medium-low. Simmer for about 10 minutes, stirring occasionally, until mushroom mixture is thickened and liquid is reduced.
Pour 1/2 cup water into a 9x13 inch pan; sprinkle mushrooms with celery seed. Cover and cook on medium heat for 30 minutes, stirring frequently. Reduce heat to medium and simmer for 10 minutes. Stir in vinegar and white wine and heat well.
Add water and mushrooms and mushroom mixture to tomato soup and heat until liquid is reduced and mixture thickened. Additional water can be added. Heat through and serve.