4 quarts water
4 quarts Italian-style tomato sauce
2 large carrots, sliced
4 medium stalks celery
4 medium potatoes, peeled and cubed
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup dry white wine
1/2 cup cold water
3 bay leaves
1 teaspoon lemon juice
1/4 teaspoon salt
3 tablespoons garlic powder
1/2 teaspoon ground black pepper
3 tablespoons fresh lemon juice
2 tablespoons chile powder
2 tablespoons dried basil
2 tablespoons dried oregano
1/2 cup dry white wine
8 tablespoons chopped cooked mushrooms
1/2 cup dry white wine
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan combine 4 quarts water, tomato sauce and 2 large carrots with celery, potatoes, salt, pepper, wine, bay leaves, lemon juice, salt and garlic powder. Bring to a boil. Reduce heat to medium low and cover. Simmer 1 hour.
Puree 1 cup flour in a blender or food processor. In a small bowl, mix together 1 cup flour, cream cheese and creme de cacao.
In a separate bowl, beat together 1/2 cup flour, chiles, 1/2 cup olive oil and 3 tablespoons salt. In a small bowl, mix 2 tablespoons flour, milk and tomatoes until mixture resembles coarse meal. Continue boiling until flour is cooked; stirring frequently. Stir in wine and remaining 1 cup flour. Puree this into the tomato sauce mixture and heat through. Stir in wine mixture (minus the creme) and chicken stock. Cool to lukewarm.
Spread mixture over soup and garnish with chopped celery and chopped tomatoes.