4 tablespoons vegetable oil
2 medium onions, peeled and sliced
2 tablespoons unsalted butter
2 medium carrots, peeled and sliced
1 medium celery, sliced
1 medium potato
5 medium eggs
2 cups milk
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons chicken bouillon
1 teaspoon Worcestershire sauce
2 teaspoons allspice
1 teaspoon salt
In a large skillet over medium heat, heat oil and saute onions and carrots until tender. Remove from heat and keep warm. Add butter, carrots, celery, potatoes and eggs; cook until tender. Stir in milk and soy sauce. Bring to a boil, reduce heat to low and stir in bouillon, Worcestershire sauce and allspice.
Stir this mixture into the skillet with the vegetable oil and chicken broth mixture. When the mixture is heated, stir it into the skillet with vegetable oil and chicken bouillon mixture.
Return the skillet to a moderate heat and add the salt, followed by Worcestershire sauce. Return the heat to medium and add the chicken broth mixture. Cook the sauce over medium heat for about 5 minutes, stirring occasionally. Serve hot.