1 tablespoon olive oil
2 teaspoons Worcestershire sauce
1 pinch garlic salt
1 1/2 cups water
1 (12 fluid ounce) can condensed cream of mushroom soup
1 (15 ounce) can whole peeled tomatoes
1 egg, beaten
1/2 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon ground black pepper
1/2 cup shredded mozzarella cheese
4 cups cooked, cooked or mixed vegetables, drained and chopped
4 cups water, divided
1/2 cup chopped celery
5 cloves garlic, finely chopped
1/4 cup butter
2 teaspoons Italian seasoning
1/4 teaspoon ground black pepper
1/2 teaspoon salt
3/4 teaspoon Italian seasoning
1/8 teaspoon ground nutmeg
1 tablespoon dried thyme
salt and pepper to taste
Heat oil in a large skillet over medium heat. Saute garlic and warm tater for 3 to 5 minutes or until garlic is lightly browned.
Add salt and pepper to taste and saute until all water is absorbed. Stir in thyme, 1 clove garlic and 1/4 cup butter. Simmer 1 minute, removing mixture from heat. Transfer mixture to a large bowl and whisk in cream of mushroom soup, whole tomatoes, egg, chicken broth, Worcestershire sauce, garlic, and nutmeg. Cook until thickened, about 20 minutes. Season with thyme and 2 teaspoons ground black pepper.