2 tablespoons vegetable oil
2 (4 ounce) cans sliced mushrooms, drained
1 medium onion, diced
6 stalks celery leaves, halved
2 medium carrots, diced
5 medium tomatoes, diced
3 medium onions, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup heavy cream
1 cup chopped green onions
5 medium cloves garlic, minced
1 tablespoon vegetable oil
1 quart water
1 pound baby carrots
1 third sweet pickle relish
1 teaspoon salt
1 teaspoon dried basil
In a large pot over medium heat, combine the oil, mushrooms, onion, celery, carrots, tomatoes, onions, broth, cream of mushroom soup, heavy cream, green onions, garlic, 1/2 teaspoon oil, water, carrots and relish. Pour over the vegetables. Cover and simmer 45 minutes.
Stir the mixture into the pot with the pesto. Cook, stirring constantly, for about one minute. Stirring constantly, will punch down the soup.