3 pounds medium yellow squash, cubed
1 (8 ounce) can mushrooms, drained, juice reserved
1 large onion, chopped
1 small head cabbage, chopped
1 cubic quart water
1/2 pound beef broth, divided
1 cup raw egg noodles
Pour squash in a large saucepan with enough water to cover. Cover pot, and bring to a boil. Remove from heat, and let stand for 15 minutes. Drain and mash dry.
In a large cube or bowl, combine squash, mushrooms, onion, cabbage, water, beef broth, and egg noodles; toss well. Let stand for one hour.
Return steamer over heat. Add reserved juice, carrot rind and thyme, and steam the potatoes for 15 minutes. Drain steamer, strain and mash dry.