3 cups meat broth
3 large onions, chopped
4 large fresh leaves celery, chopped
1 cup sliced mushrooms
4 cubes chicken bouillon
2 teaspoons salt
1 teaspoon dried lemon rosemary
1/4 cup dry cornstarch
1 cup white wine
3 potatoes, cubed
1 cup diced celery hearts
1/2 cup beef bouillon
1/4 cup water
In a large pot over medium heat, combine the broth and onions and celery. Bring to a boil, reduce heat and simmer 1 hour, stirring occasionally until eggs have set. Carefully stir in cabbage and mushrooms and cook until tender but not wilted.
When vegetables are tender, add chicken and broth mixture and simmer until all vegetables are tender, 10 minutes. Meanwhile, bring a large pot of water to a boil. Add potatoes and cook until tender, also. Mash remaining broth with cornstarch and cook for 1 minute. Stir in remaining broth with cornstarch and salt. Remove from heat and whisk potatoes and celery together in stock.
Add bouillon cubes, 1/4 cup water and simmer 1 hour before serving.