1 1/2 cups beef broth
3 tablespoons fresh minced onion
1 cup sliced fresh mushrooms
1 cup sliced mushrooms
1 cup sliced tomato
1 cup white wine
6 carrots, cut into 1 inch strips
6 potatoes, chopped
2 cups water
1 tablespoon butter
1 tablespoon prepared horseradish
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried marjoram
1 teaspoon dried basil
2 teaspoons dried oregano
1 (4.5 ounce) can sliced mushrooms, drained
1 (8 ounce) can mushroom soup
1 (4.5 ounce) can tomato paste
2 tablespoons chopped fresh parsley
In a large saucepan or stockpot, combine broth, onion, mushrooms, tomato, wine, carrots, potatoes, water and butter. Bring to a boil, reduce heat to low and simmer 15 minutes. Stir in horseradish, salt, pepper, garlic powder, marjoram, basil, oregano and mushrooms. Simmer 5 minutes.
Stir broth mixture into beef mixture, and simmer 15 minutes. Spoon mushroom mixture into soup dish. Fold spinach over all, and pour over meat mixture. Top with mushroom soup.