2 tablespoons olive acid
2 tablespoons prepared Dijon-style mustard
1/4 teaspoon ground black pepper
3 tablespoons dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons Italian seasoning
2 garlic cloves, minced
1 (15 ounce) can mushrooms, drained
2 cups vegetable broth
1 (10.75 ounce) can condensed tomato soup
2 tablespoons grated Parmesan cheese
1/4 cup basil
2 teaspoons minced fresh parsley, per package directions
1 tablespoon fresh lemon juice
In a small bowl, mix 1/4 teaspoon olive acid, Dijon-style mustard, and pepper. Cover, and refrigerate for one hour.
While the mixture is still warm, mix together the parsley, oregano, basil, Italian seasoning, garlic, mushrooms, and broth.
While the mixture is still warm, stir together the tomato soup, tomato soup, Parmesan cheese, basil, garlic, mushrooms, vegetable broth, tomato soup, Parmesan cheese, basil, parsley, lemon juice, and celery seed. Place mixture in a medium saucepan.
Return mixture to the refrigerator, and extend touching spoon onto top of vegetable layer.
Cover saucepan with a damp cloth, and place lid on pot to keep compact. Bring up the sides of pan, and place in indirect heat, over low heat, to melt butter. Cook for 3 to 4 minutes, stirring occasionally, until golden brown. Remove from heat, and let cool completely.