For Olympics:

Sledders' Soup

4 oz. sliced pepperoni
1 can (4 oz.) mushrooms, drained, reserving liquid
1 med. clove garlic, mashed
1/2 t. oregano leaves
1/2 t. salt
1 T butter
2 cans ( 10 3/4 oz. ) condensed tomato soup
2 1/2 soup cans water
4 oz (1 cup) elbow macaroni

In saucepan saute pepperoni, mushrooms, garlic and seasonings in butter until mushrooms are golden. Stir in soup, water & reserved mushroom
liquid; cover; bring to boil. Add macaroni; cook about 15 min. or until macaroni is tender, stirring frequently.
makes about 6 cups; 4-5 servings.
Athena in DE

http://www.nancyskitchen