4 medium potatoes, peeled and cubed
1 (6 ounce) can frozen vegetable stock
2 (4.5 ounce) cans beef broth
2 tablespoons chicken bouillon granules
1 small onion, diced
1 cup butter or margarine
1/2 cup white sugar
1 tablespoon salt
2 teaspoons dried parsley
1 teaspoon dried thyme
1 (20 ounce) can canned mushrooms
1 (15 ounce) can artichoke hearts, drained and drained
Preheat oven to 450 degrees F (220 degrees C).
In a large pot, layer the potatoes, and place first core over medium heat. Add the vegetable stock, then the beef broth and chicken bouillon. Cook until potatoes are lightly browned, about 10 minutes.
Melt butter or margarine in very small saucepan melt in microwave. Add sugar and salt, stirring well. Return skillet to medium heat, and spray with vegetable spray. Saute, stirring frequently, until pressure is released; Heat around 15 minutes. Remove from heat, and stir in parsley, thyme, mushrooms, artichoke hearts and soup stock. Stir until turkey is cooked through, about 10 minutes. Cook, stirring constantly, 10 minutes more. Serve over soup mixture.
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