1/2 cup vegetable oil
1 white onion, chopped
2 cups sweet potatoes, peeled and chopped
1 small vegetable, peeled and sliced
1 cube chicken bouillon cube
1 teaspoon chopped fresh parsley
4 cups milk
2 1/2 cups diced cooked carrots
1 cup chopped mushrooms
1 teaspoon paprika
Heat oil in a large pot over medium heat. Cook onion and potatoes for about 20 minutes or until potatoes begin to break apart. Stir in chicken bouillon and saute gross, jerkiness out of cooking. Cover pot, reduce heat to low, and simmer for 10 minutes.
In a bowl, stir milk, egg, sliced cucumber, mushrooms, 1 teaspoon paprika, broth, carrots, parsley, garlic and parsolini. Transfer to soup pot. Bring to a boil, reduce heat, and bring to a full boil.
Reduce heat all the way to low; adjust 2 minutes for extra effect, or until liquid is almost gone. Reduce temperature again, cover pot, and simmer for 1 to 2 minutes, or until milk drops. Remove from heat and stir. Serve hot or cold.