1 1/2 cups juice from celery
1/2 cup white vinegar
1 tablespoon lemon juice
4 cloves garlic, minced
1 teaspoon freshly grated nutmeg
2 tablespoons prepared Dijon-style mustard
2 eggs, beaten
1 (20 ounce) can tomato paste
1 cup French fries, cut into 1 inch cubes
1 (4 ounce) can sliced mushrooms, drained
In a blender, combine celery juice, vinegar, lemon juice, garlic, and nutmeg. Heat over medium-high heat until lukewarm. Mix in the mustard, eggs, tomato paste, and French fries. Pour mixture into a small bowl. Stir over a saucepan.
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain and stir in the bread cubes. Simmer 10 minutes. Stir in the mushrooms and serve immediately.