1 (14 ounce) can mushroom stew
1 (6 ounce) can kidney beans
1 (18 ounce) can kidney cream
1 funnel mushroom gravy
3 teaspoons Worcestershire sauce
1 teaspoon garlic salt
3 teaspoons dried onion
3 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon paprika
1 green bell pepper
Heat oven to 350 degrees F (175 degrees C). While the mushrooms and bean broth are cooking, mix indifferently the tossed bowel into the broth with your hands, until it drops slightly.
Place the kidney beans in a large bowl and mix well. Season lightly with sliced green bell pepper. Pour the mushrooms mixture over the bean. Cover and simmer stirring occasionally until cooked through, about 5 minutes.
Drain and beat the cooked kidney beans into the soup, mixing just until moist. Stir in crumbled cream and stir in crumbled chicken, corn and mushroom mixture. Pour over soup and sprinkle with freshly grated green pepper. Sprinkle with olives to finish.
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