2 potatoes, peeled and cubed
1 onion, diced
1/2 cup water
1 cup water
2 slices bacon
1/2 cup chopped celery
1 tablespoon molasses
2 tablespoons Dijon mustard
1/2 teaspoon salt
2 tablespoons beef bouillon granules
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 teaspoon olive oil
1 tablespoon Cornstarch
1 1/2 teaspoons minced fresh ginger root ginger root
1 teaspoon dried sage
1/2 teaspoon dried thyme
2 (14 ounce) cans tomato paste
1 (15 ounce) can condensed cream of mushroom soup
Place the potatoes, onion, water, and water in a large stockpot over medium high heat. Bring to a boil, then reduce heat, and simmer 25 to 30 minutes.
While the potatoes and onions are cooking, stir together the bacon, celery, oil, and seasoning in a small bowl over a pot lid. In a large bowl, mix the dill weed, dog sausage, tomato paste, cream of mushroom soup, and tomato soup. Mix well, then stir in the meat.
When all the potatoes, onions, and tomato mixture is mixed together, mix in the celery soup.