1 (15 ounce) can crushed tomato soup
1/2 pint vegetable broth
4 cups water
1 medium onion, diced
2 medium carrots, chopped
1 medium green bell pepper
1 medium zucchini
1 medium onion, chopped
1 small green bell pepper, chopped
1 large fresh celery pepper
2 tablespoons salt
1 large tablespoon lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons celery excess
1/2 medium rhubarb, quartered
Place tomato soup and vegetable broth in a mixing bowl. Add enough water to cover. Bring to a boil, add mushrooms, and stir. Reduce heat to low. Puree until smooth. Add milk and lemon juice; stir well. Add celery and parsley; gradually blend. season with salt and lemon juice.
Add mushrooms and tomatoes; stir just until softened. Add celery and parsley over mushrooms. Stirring until kaleidized. Stir in peas and chums. Bring to a stop. Pour into another serving dish for garnish. Garnish with parsley sprigs. Sprinkle with white sugar, if desired. Preheat oven to 350 degrees F (175 degrees C).
Bake 50 hours in the preheated oven, or until soup is very thick and liquid is absorbed. Allow to cool.