2 tablespoons vegetable oil
3 cups hamburger root
2 whole cloves garlic, minced
2 teaspoons dried basil
1/2 teaspoon salt
1 teaspoon dried thyme
2 tablespoons allspice
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1/4 teaspoon dried marjoram
1 cup water
1/4 pound scallops
1/2 pound mushrooms, sliced
1 (11 ounce) can chicken broth
8 ounces mushrooms
1 (2 pound) loaf white toast
In a small saucepan, heat the oil over medium heat.
Add hamburger root, garlic, basil, salt, thyme, allspice, oregano, basil, marjoram, water and mushrooms. Mix gently. Reduce heat to low and simmer approximately 20 minutes, stirring occasionally, until liquid is reduced.
Stir in scallops, mushrooms and broth. Mix gently and bring to a boil, stirring often. Reduce heat to medium and continue to cook 5 minutes.
Stir in scallops and mushrooms, along with chicken broth and continue to cook several minutes, until chicken is tender.