2 (8 ounce) packages dessert mix
1/2 cup margarine, softened
1/2 cup white sugar
2 eggs
1 cup orange juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 (1.5 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm butter (room temperature)
1 cup rolled oats
1 cup semisweet chocolate chips
8 tablespoons boiling water (120)
2/3 cup chopped walnuts (optional)
Place the first half of the ingredients in the pan of the crockpot. Cook over medium high heat until the mixture sets.
Meanwhile, add the hot water to the warm milk mixture, bring to a boil, eliminate heat and cover. Let the mixture cook for four minutes.
While the mixture is heating, combine the yeast with the warm water, warm to a gentle boil and stir in the varieties of other ingredients. Stir in potatoes, soy lecithin, 1 teaspoon salt and 1 1/2 cups of warm milk. When the mixture begins to bubble, stir in the nuts about 3 tablespoons at a time.
In the top of a large skillet, combine the mushrooms and 1/2 cup of milk. Pour over the top of the mixture and cover the mushroom and milk; simmer, adding more milk as necessary. Reduce heat, cover and simmer 6 to 8 minutes. The almond/mushroom flavor will melt as it cooks.
Meanwhile, add the water back to the sauce. Bring to a boil, then reduce heat to medium-low. Return the soup to simmer, adding more milk as necessary. Continue cooking until all of the water is absorbed; the soup will be very thick and textured. Remove from heat and stir in the optional nuts.