8 closed sealed cans chiles, drained and chopped
1 onion, chopped
1/2 cup vegetarian Worcestershire sauce
2 tablespoons paprika
2 tablespoons dried oregano
2 onions, chopped
3 garlic, chopped
3 large carrots, chopped
3 cups water
3 cans sliced fresh mushrooms, drained
1 can sliced black olives
1 green bell pepper, grated
3 tablespoons paprika
salt and pepper to taste
Drain the chiles, leaving approximately 2 inches of liquid beneath the stems.
In a large saucepan bring water to a boil. Heat the onion in the water to almost boiling. Place the chiles in the onion mixture. Boil the chiles in the water until very tender but not browned. Drain and clear the oil from the liquid.
When the vegetable is tender, add the dry milk and paprika. Stir slightly and puree the whole mixture in a slow saucepan. Bring to a boil and then reduce heat to medium low. Continue to cook for 20 minutes, stirring occasionally. Stir in the water frequently. This improves the color and liquid volume of the soup.
Add the onions, garlic and carrots and continue to cook 7 minutes, then stir in the courgette. Season with salt and pepper. Return the soup to low heat and reduce heat slightly.