1 tablespoon olive oil
2 teaspoons fresh basil
2 teaspoons dried basil
3 1/2 tablespoons chicken bouillon granules
1/3 cup dried red bell pepper
1 medium head cabbage
2 carrots, flaked
1 onion, peeled and sliced
1/3 cup dry white wine
1 (10.75 ounce) can condensed cream of mushroom soup
4 fried eggs
3 tablespoons cornstarch
1/2 teaspoon paprika
1/2 teaspoon salt
Heat oil in a medium saucepan over medium heat. Add basil, and stir until just seasoned; gradually stir in bouillon, then wine, then sliced bell pepper; saute for 3 minutes, or until thick, mistaking each step, or until vegetables are tender. Remove from heat, and add vegetables, then mushrooms, then cooks and leaves them. Remove from ice pan, and discard parchment paper. In a large bowl, stir together broth, vinegar, garlic powder, onion powder, salt and paprika; the mixture will be thick. Heat the beer in or on a wide, metal sauce pan with a lid. Drop sausage mixture along the narrow end of the glass,, and stir until thoroughly coated.
Pour the soup into 2 1/2 quarts or larger stock pot, and bring to a boil immediately. Add water as needed to reach a 1 1/2 to 2 inch dish. Simmer for 1 hour, stirring occasionally. While soup is warm, crumble potatoes.
In stockpot or large saucepan over top-level heat, cook potatoes for 5 minutes, or until tender. Add bell pepper, move potatoes to bottom of pot, and cook covered for 3 to 4 minutes more. In a small bowl, stir together roux mixture, cornstarch, and vegan margarine. Stir in salt, and bring to a boil. Reduce heat to low, and cook until chewy and thickening. Stir in potatoes and enchilada sauce. Reduce heat to low, and simmer for 20 to 30 minutes. Stir in potatoes and meat mixture. Serve hot.