1 teaspoon white sugar
1 red onion, chopped
1 tablespoon chicken broth
1 quart chicken broth
2 carrots, diced
1 clove garlic, crushed
1 cup chopped tomatoes
1/2 cup diced cooked ham
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried dill weed
salt and pepper to taste
1 (12 fluid ounce) can condensed cream of mushroom soup
1 cup milk
1/2 cup double cream
In a large saucepan over a medium heat, combine the sugar and onion and cook until soft, stirring constantly. Place the soup in a 2 quart saucepan and add the broth, chicken broth, wine and carrots.
Cook, uncovered, for 5 minutes.
Slice and stir tomato slices in the broth mixture. Simmer, covered, for 1 hour, stirring frequently. Return the mixture to the soup pot over medium heat. Bring the mixture to a boil, then reduce the heat to a medium low and simmer for 25 minutes, stirring occasionally.
For the pickling; stir together the cream of mushroom soup and milk. Boil for about 10 minutes, or until thickened.
Place the mushroom among 4 lasagna noodles; sprinkle with salt and pepper.
⭐ ⭐ ⭐ ⭐