1 tablespoon vegetable oil
1 pound potatoes, peeled and cubed
1 pound carrots, cut into 1 inch cubes
1 onion, chopped
2 long stalks celery, sliced
6 cups beef stock
6 cubes chicken bouillon cubes
2 teaspoons dried sage
2 teaspoons Italian seasoning
1/4 teaspoon dried rosemary
3 cups sliced fresh mushrooms
In a large pot over medium heat, heat oil over medium heat. Stir in potatoes and carrots. Cook until potatoes are tender, about 10 minutes.
In a separate small bowl, mix together brown sugar, crushed tomato, oil, celery, carrots, onion and celery. Mix together and return to a boil. Reduce heat, cover, and simmer about 10 minutes, stirring occasionally.
Meanwhile, in a large skillet, heat beef stock, stirring constantly, until it is at a medium-low temperature. Add chicken and fry lightly, stirring occasionally, until chicken is smoked.
In a small bowl, mix together sage, Italian seasoning, rosemary and mushrooms. Mix these with the potatoes and oil mixture. Transfer this mixture to the pot with the trashed potatoes and roast. Mix together and return to a boil.
Reduce heat to low and simmer until vegetables are softened, about 20 minutes.