1 (16 ounce) package cream cheese, softened
1 (16 ounce) can sliced mushrooms, drained
1 (15 ounce) can whole peeled tomatoes, undrained
1 cup white wine
1 cup water
1/2 cup chopped onion
1 cup chopped celery
1/4 cup chopped green bell pepper
1 teaspoon dried parsley
1 teaspoon dried cayenne pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dry mustard
In a large bowl, mix cream cheese, mushrooms, tomatoes, white wine, water, onion, celery, bell pepper, parsley, cayenne pepper, paprika, oregano, salt, pepper, dried mustard, salt, brown sugar, tomato paste, and horseradish. Mix together well.
Pour soup into a 2 quart casserole dish. Bake uncovered at 350 degrees F (175 degrees C) for 1 hour.