---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Tomato Cheese Soup
  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.
  
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