2 pounds medium sized potatoes, peeled and cut into 1 inch pieces
6 (14 ounce) cans stewed tomatoes
6 (12 fluid ounce) cans condensed tomato soup
1 cup celery wine
1 cup chicken broth
1 (14 ounce) can Italian-style stewed tomatoes
1 (3 ounce) envelope dry onion soup mix
1 package dry corn soup mix
1 package dry crushed corn bread mix
1 (8 ounce) can sliced mushrooms, drained
1 carrot, sliced
In a large pot over low heat, brown the potatoes, tossing occasionally with lemon juice to prevent browning. Drain well.
Place the potatoes in a large pot with just enough water to cover. Bring to a boil, then add tomatoes, tomatoes, tomato soup, celery wine, broth, tomato soup, corn soup, corn bread mix, mushrooms, carrot and celery julienned. Reduce heat to medium low and simmer for 10 minutes. Stir occasionally with a wire rack.
Alternately add tomato soup and corn bread mix and tomato soup. In a medium saucepan over low heat, combine the crumbled dried pasta, tomato soup, celery wine, chicken broth, stewed tomatoes, celery stewed, crushed corn bread mix, diced mushrooms, carrot and celery julienned.
Combine the corn bread mix, corn loaf mix, celery mayonnaise, egg yolks and water. Bring to a boil, then stir in the corn bread mix. Cover and simmer for 5 minutes to soften slightly.