Instructions: In a large soup pot, heat the olive oil over medium-high heat. Add the garlic and chopped onions and cook until onions are soft and translucent. Stir in the flour and cook, stirring constantly, until light brown.

Meanwhile, in a large skillet over medium heat melt the butter. Add the mushrooms, basil and oregano and cook until mushrooms are soft and render their liquid, about 7 minutes.

Stir into the soup pot the tomatoes, chunked onions, V-8 juice and water. Stir well, scraping up any browned bits from the bottom of the pot. Stir in the mushrooms with their liquid. Lower heat and simmer 45 minutes.

Stir in the olives and wine. Cook 1 hour longer.

This recipe yields 4 servings as a main dish; 6 as a first course.

Comments: This rich and hardy dish is a cross between a stew and soup. It could easily be served as a main course with the addition of good crusty bread. Perfect for vegetarians as is, the addition of chicken or shrimp (or a combination of both) would boost the protein.

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