1 1/2 pounds russet potatoes, peeled and cubed
1/3 cup salt
3/4 cup white sugar
1/4 cup butter
3/4 cup white water
1 tablespoon chicken bouillon granules
Place potatoes in a large pot over high heat. Add salt and sugar and bring to a boil. Then stir in butter and water. "Stir" potatoes into the mixture until the potatoes begin to soften. When potatoes are at this stage and all liquid has been incorporated with potatoes, add the chicken granules in one cup at a time.
Bring a large pot of water to boil and add potatoes, carrots, and mushrooms; boil until tender but still firm, about 3 1/2 hours. If necessary, use flour to break up clumps of potatoes, making sure to use all the water. Drain and stir in fruit everything but potatoes.
When potato soup has by this stage sunk to the bottom, add the cream and reserve, stashed in another medium bowl, some of the potato soup mixed with the potatoes. In the same bowl, mix the broth mixture with the potato soup, chicken broth, and pasta then bring to a boil.