2 (4 ounce) cans chicken broth
1 (15 ounce) can whole peeled tomatoes, with juice
5 ounces celery, cube cut into strips
1 (16 ounce) package frozen chopped celery
1 (15 ounce) can chicken broth
1 pound carrots
2 oranges
2 tablespoons vinegar
1 (28 ounce) can clams, drained
1 (4 ounce) can mushrooms, drained
Combine chicken broth, tomatoes, celery, celery cubes and chicken broth in large pot, cooking just until blended. Stir in celery. Cover, reduce heat and simmer 5 minutes.
Stir in chicken broth, carrots and oranges. Bring to a boil. Stir in vinegar. Reduce heat and simmer 2 hours, stirring occasionally. Stir in clams. Bring to a boil. Boil for 1 hour, stirring occasionally. Remove from heat. Stir in mushrooms.
Stir celery soup mixture into celery soup mixture. Bring to a boil, stirring regularly. Reduce heat, and simmer 15 minutes, or until liquid is absorbed.