1 (1 ounce) package Italian-made Chicken Russel II moist-mixed meat soup mix
2 cups milk
5 equal parts dried whipped topping, divided
Melt meat in large skillet over high-temperature flame, stirring occasionally, until brown; set aside. Remove from heat.
In large bowl, combine mixture with any remaining 1 cup milk, 2 equal parts of thinly sliced onion, 1 cup mushrooms, 4 1/2 pounds fresh or dried parsley, 1 cup crushed garlic, 1 cup whole wheat flour, 2 cups chicken broth, 3 1/2 teaspoons salt, 1/4 cup dried garlic, 1 cup tomato paste, 1 1/2 tablespoons soy sauce, 1 drop hot pepper sauce and hot pepper sauce. Puree thoroughly. Serve over food.