2 cups chopped mushrooms
1 small onion, chopped
1 green bell pepper, chopped
1 medium leek, chopped
2 potatoes, sliced
1 pear, peeled and sliced
1/2 cup sliced green olives
1/2 cup sliced monterey jack cheese
1/2 cup chopped green onions
1 tablespoon chopped fresh parsley
1 medium head iceberg lettuce - rinsed, dried and torn
3/4 cup chopped green bell pepper
4 tablespoons finely chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium saucepan over medium heat. Saute mushrooms and onion for 5 minutes. Mix in bell pepper, green pepper, carrots, celery, mushrooms, green olives and green olives. Stir in parsley, yellow onion, mushrooms and red pepper.
Move to a medium saucepan and add potatoes, pear, green olive slices, green olives and green olives. Stirring occasionally, bring to a boil at medium heat. Reduce heat, and stir in vegetables and milk.
Return saucepan to a medium heat, and stir in parsley and green pepper.
Return saucepan to a low heat. Bring to a boil, and reduce heat. Reduce heat to low, and simmer 5 minutes.
Return saucepan to a medium, and stir in mushrooms, green bell pepper, carrots, celery and mushrooms. Add parsley and green pepper; stir into soup mix until well blended.
Spread mixture in a 9x13 inch serving dish. Pour mushrooms paste over mushroom mixture, and top with cheese, green onions and parsley.