4 potatoes, peeled and cubed
2 tablespoons dry white wine
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes
1 (10.5 ounce) can canned tomato sauce
1 (14.5 ounce) can stewed tomatoes
1 teaspoon dried anchovy paste
1/2 teaspoon ground dried rosemary
ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan over medium heat, combine potatoes, wine, and oil. Bring to a boil, then reduce heat to low, cover and simmer for several minutes.
Pour into 4 3-quart soup containers, and top each one with a small handful of potatoes. Fill each 1 1/3 with can mushrooms. Cover, and then add stewed tomatoes; stir until mixed. Tint with rosemary, cashews, and pepper.