2 tablespoons olive oil
1 large carrot, grated
1 medium onion, grated
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon dried sage
2 tablespoons dried oregano
1 (8 ounce) can chopped spinach, drained
2 tablespoons chopped mushrooms
1 teaspoon dried oregano
1/3 cup grated Parmesan cheese
1 cup diced poblano (chile peppers)
1 (8 ounce) can full cream cream of mushroom soup mix
1 (16 ounce) jar spaghetti sauce
Preheat oven to 375 degrees F (190 degrees C). Layer carrot, onion, flour, salt, sage and oregano on top of crock pot. Place spinach in crock pot and toss with mushrooms. Drizzle bacon oil over vegetables and pour dried mushroom leaves over vegetables.
Heat olive oil in large stockpot over medium heat. Add carrots, onions, and salt, oregano and sage. Saute for about 10 minutes or until carrots are tender. Add spinach, mushrooms, oregano, Parmesan cheese and poblano chili. Bring to a boil. Remove from heat and stir in spaghetti sauce. Bring to a boil but do not simmer to desired thickness.
Simmer individual portions of soup for about 15 minutes or until vegetables are tender. Serve with juices from chicken or vegetable broth. Garnish with parsley.