1 1/2 cups water
1 1/2 cups vegetable broth
1/2 cup water
1 pound lamb or chicken meat tenderloin
4 cups vegetables - celery, chopped, seeded, and chopped
1 1/2 cups vegetable broth
1 onion, diced
2 onions, grated and diced
1 teaspoon salt
1 teaspoon chicken bouillon granules
2 tablespoons all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon crushed red pepper flakes
Combine water, vegetable broth, lamb or chicken meat, vegetables, broth, and onion. Stir well. Cover, and refrigerate until ready to use.
Preheat oven to 350 degrees F (175 degrees C).
Place lamb or chicken meat in a foil-lined 8x8 inch baking dish. Pour soup stock over meat, and sprinkle with bread crumbs. Sprinkle with bell pepper flakes, and pour into dish with the celery pieces. Cover, and refrigerate until serving.