In an eight-quart pot, sauté onions in oil until translucent.

If using canned mushrooms, drain first (you can substitute liquid from the cans for some of the water). Add mushrooms, carrots, and celery to onions in pot. Sauté five to 10 minutes. Add remaining ingredients.

Cook one and a half to two hours, mixing occasionally. Add water if too thick. Adjust seasoning.