Categories: Soups/stews, Beef 
      Yield: 12 servings 
  
     28 oz 2 undrained and chopped             2 tb Butter 
      2 ea Stalks of celery diced              2 ea Cloves of garlic, minced 
    1/2 ea Sweet red pepper diced              2 tb Butter 
    1/2 lb Mushrooms, chopped                  1 ea Large cooking onion diced 
      2 tb Flour                               1 ts White sugar 
      8 c  Beef stock                        1/2 ts Basil 
    1/2 ts Rosemary                          1/2 ts Thyme 
      3 oz Cream cheese                        1 ea Salt and pepper to taste 
      1 ea Parsley for garnish             
  
  Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add 
  the celery, garlic and red pepper and cover and bake in a 325 degree oven 
  for 25 minutes. Saute the mushrooms and onion in the second batch of butter 
  in a large stock pot for about 8 minutes. While stirring, slowly add the 
  flour and sugar, blending until mixture is very smooth. Add the stock, 
  basil, rosemary and thyme, stirring until soup comes to a boil. Add the 
  contents of the baked tomato pan from the oven and bring to a boil. Cover 
  and simmer the soup for about 30 minutes. Meanwhile, in a food processor, 
  blend the cream cheese, salt and pepper until smooth. Slowly stir the cream 
  cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty 
  portions.