2 potatoes
2 medium carrots
2 medium onions
1 medium celery, diced
1 medium green bell pepper
1 medium yellow bell pepper
1 tablespoon vegetable oil
1 (14 ounce) can chicken broth
1 (10.5 ounce) can whole peeled tomatoes, drained
1 (6 ounce) can sliced mushrooms with liquid
1 (6 ounce) can sliced mushrooms with juice
2 tablespoons paprika
salt and pepper to taste
1 teaspoon dried basil
1/4 teaspoon dried rosemary
In a large pot over high heat, brown the potatoes, carrots and onions with a little olive oil. Set aside.
Bring a large saucepan of water to a boil. Add an unpeeled potato and cook until tender but crisp, about 10 minutes. Drain and place in a small soup bowl.
In a large saucepan, combine the onion, celery and bell pepper; cook just until tender. Add an 8 ounce can of chicken broth and stir to stir. Bring to a boil. Reduce heat to low; cover, reduce heat to medium-low, and boil for 10 minutes. Add mushrooms, eggs, cream of mushroom soup, mushrooms, mushrooms with juice, pimento peppers, carrot, onion and bell pepper. Bring to a boil. Toss well. Reduce heat to medium-low. Cover and simmer for 30 minutes. Add chicken broth from heatproof bowl, add tomato soup, cream, mushrooms, carrots, cauliflower, mushrooms with liquid, paprika, salt, pepper and basil. Simmer for 10 minutes, stirring occasionally. Add flour and broth mixture, mix well. Cover and simmer for 15 minutes.
Stir chicken broth mix and seasoning mixture into potato mixture. Bring to a simmer, then stir in flour and chicken broth mixture. Cover, and simmer for 20 minutes.