1 onion, minced
1 (15 ounce) loaf white bread, cut into cubes
1/2 cup baby carrots, diced
2 large potatoes, cubed
1 onion, finely diced
1/4 cup milk
3 (3 ounce) cans sliced mushrooms, with liquid
3 carrots, diced
3 stalks celery, diced
2 teaspoons salt
4 tablespoons coarse sugar
2 teaspoons dried minced onion flakes
In a large pot over high heat, bring the water to a boil. Reduce heat to medium-low and stir in the onions; cover, and simmer 10 minutes.
Mix the baby carrots, potatoes, onion, mushrooms, carrots, celery and salt. Toss well. Spread half of the mixture, and half the soup mixture on top of the carrots.
Heat the remaining pot of water in the same way to a boil. Reduce heat to medium-low and stir in the sugar, flour, salt, and onion flakes. Heat lightly to just simmer; add carrots and potatoes, toss well to coat. Cover, reduce heat to medium, and simmer 15 minutes.