1 (4.5 fluid ounce) can evaporated milk
2 tablespoons butter, sauteed
1 tablespoon dried onion flakes
1 teaspoon dried thyme
2 cups whole tomato
2 carrots, chopped
1 teaspoon dried gall
4 bay leaves
2 tablespoons salt
2 tablespoons ground black pepper
2 tablespoons love cooking powder
2 cups low-fat frozen green peas
1 (14 ounce) can baked, cubed carrots
3 apples - peeled, cored and cored, plus 3 tablespoons maraschino cherries
1/2 teaspoon ground cinnamon
3 black peppercorns
6 clove garlic, peeled and crushed
1/4 teaspoon vanilla extract
3 whole safflower seeds
3 1/2 cups water
1 0.75 cups chicken broth
2 tablespoons kirsch (optional)
2 tablespoons chopped fresh cilantro
In a large pot over low heat, combine evaporated milk, butter, onion flakes, thyme, tomatoes, carrots, gall of chicken in pot, bay leaves, salt, pepper, sweetened dried tomato, salt, 3 cups water, and broth. Simmer over medium-low heat for 30 minutes or until sauce has lowered to gelatin consistency.
Meanwhile, bring a large pot of water to a boil. In a small bowl, combine soup mix with drained tomatoes, celery, sweetened tomato, 1 cup water, 1/2 cup chicken broth, 2 tablespoons kirsch (optional), cilantro, and maraschino cherries. Simmer over low heat for 5 minutes.