28 oz 2 undrained and chopped
2 tb Butter
2    Stalks of celery diced
2    Cloves of garlic, minced
1/2    Sweet red pepper diced
2 tb Butter
1/2 lb Mushrooms, chopped
1    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    Salt and pepper to taste
1    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.