1/2 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
3/4 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/2 cup olive oil
1 tablespoon chili powder
1/2 teaspoon paprika
1 teaspoon dried dill weed
1 teaspoon dried sage
1 (14 ounce) can whole kernel corn, drained
1 1/2 cups sliced fresh mushrooms
1 (10.5 ounce) can tomato paste
1 1/2 cups heavy cream
In a large bowl, stir together onion, celery, green pepper, flour, olive oil, lemon juice, salt, olive oil, chili powder, paprika, dill, sage and corn. Mix well.
Transfer mixture to a large bowl. Mix in mushrooms, tomatoes, tomato paste, cream and cream cheese. Transfer mixture to a large bowl. Stir in the corn, mushrooms, tomato paste, cream cheese and cream cheese until well blended.
Cover bowl and refrigerate overnight. Garnish with remaining parsley and parsley crushed tomatoes before serving.