1 tablespoon olive oil
2 stalks celery, diced
3 cloves garlic, minced
1 pound raw mushroom mushrooms, sliced
1 1/3 cups beef broth
1 (1 ounce) package instant half-and-half cream
4 (10 ounce) cans tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 (28 ounce) can stewed tomato-banana blend
1 cup chopped black olives
1/2 cup chopped fresh mushrooms
2 tablespoons cider vinegar
1 teaspoon dried basil
2 tablespoons fresh lemon juice
3 tablespoons unbleached all-purpose flour
1/2 cup oregano
Heat 2 (8 ounce) cans of vegetable broth very lightly to boiling; add celery and garlic. Add mushrooms and mushrooms; stir, cover, and cook for 20 minutes, stirring occasionally.
Stir in broth, tomato paste, Worcestershire, tomato paste, Worcestershire sauce, salt, tomato mixture, mustard, tomato sauce, cinnamon
Bring mixture to a boil, and cook for several minutes or until thickened. Serve soup with vegetable soup stock.