2 cans El Pato sauce
1 jar (pint) chile paste
2 cans tomato soup (family size)
4 cans tomato sauce
7 or 8 large cloves garlic (cut fine)
3 or 4 bay leaves
Rinse all cans with water and add to pot
3 tsp. soda (add to cold mixture)
Simmer for 30 minutes. Add:
2 Tbsp. brown sugar
1/2 pint beef stock base, diluted with water
1/2 pint chicken stock base, diluted with water
2 quarts beef broth
2 quarts chicken broth
Simmer another 30 minutes. Add 1 quart vegetable puree.
Thicken with:
12 Tbsp. flour (heaping)
12 Tbsp. cornstarch
Add 3 cubes margarine
VEGETABLE PUREE:
2 bunches celery (small)
12 onions (small)
12 carrots
1 bunch parsley
8 cloves garlic
Cook in salted water. When tender, strain and add:
1 can mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
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