3 tablespoons olive oil
4 cloves garlic, chopped
1 large onion, chopped
1 large green bell pepper, chopped
1 large celery, chopped
1/2 teaspoon salt
1 teaspoon dried basil
1 cup English muffin muffin mix
1 (1.5 fluid ounce) jigger cream cheese
4 ounces frozen French-fried onions, thawed
1/2 teaspoon seasoning salt
1 (16 ounce) can chicken broth
1 tablespoon all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon ground white pepper
Heat oil in large skillet over medium heat. Saute garlic, onion, bell pepper, celery and salt until tender; 30 seconds. Lower heat to low; cook, stirring occasionally, until vegetables are tender. Stir in basil, flour, cream cheese, French-fried onions, seasoning salt, breads, cream cheese, chicken broth, chicken broth, flour, basil, marjoram, basil, sugar, and pepper. Bring to a boil, stirring occasionally. Reduce heat; simmer, stirring occasionally, until thickened, 30 to 60 minutes. Sprinkle over dessert. Serve with sliced or whipped cream cheese.