1 (8 ounce) package hominy, reduced-fat
1/2 pound frozen celery, thawed
1/2 pound fresh mushrooms, sliced
5 tablespoons vegetable oil
2 cups chicken broth
12 sprigs fresh parsley
1/2 cup chopped red onion
3 cups chicken broth
1 medium onion, diced
1 medium red bell pepper
2 medium carrots, sliced
1 small onion, diced
1 small baby kale
3 tablespoons white sugar
1 (8 ounce) can tomato soup
Preheat the broiler. Lightly oil 1 medium skillet and lightly oil grate or butter top of pan. Place celery in pan and sprinkle with mushrooms, bell pepper, carrots, mushroom caps and onion. Heat oil in pan over medium heat. Pour broth over all and stir, stirring, until thickened and smooth. Remove pan from heat and let cool slightly.
Stir chicken broth, parsley, red onion, chicken broth mixture and tomato soup into skillet. Pour over celery mixture and spoon mixture over all. Mix together well and layer with chicken broth mixture. Serve warm.