1 (10 ounce) can peeled and diced potatoes, with skins
2 cups milk
5 teaspoons frozen green peas
2 tablespoons vegetable oil
4 cloves garlic, minced
4 teaspoons salt
1 tablespoon dried parsley
2 (3 ounce) cans green beans
1 (8 ounce) can whole kernel corn, drained
1 1/2 pounds small cooked potatoes, peeled and thinly sliced
3 quarts chicken broth
2 teaspoons celery salt
2 teaspoons dried oregano
2 teaspoons dried rosemary
1 teaspoon dried basil
1 teaspoon dried sage
1/2 teaspoon ground black pepper
1 tablespoon dried sage
1 teaspoon dried thyme
1 pound mushroom caps
3 quarts vegetable oil
1 teaspoon salt
2 teaspoons grated orange zest
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes and liquid in a large pot, and cover with water. Bring to a boil, and cook until tender. Reduce heat to medium-low, and simmer 15 minutes, stirring occasionally. Drain off liquid, leaving about 1/3 cup liquid in potato.
Combine potatoes, milk, peas, oil, garlic, salt, parsley, green beans, corn and small potatoes. Mix together, and add peas.
Stir mushrooms, carrots, celery and celery into soup. Season with celery salt, oregano, rosemary, basil and sage. Sprinkle mushroom caps on top.
Bring broth and celery salt, crushed pepper, parsley, rice, chicken stock, celery salt, oregano, rosemary and sage to a boil. Reduce heat to low, and cover. Slowly bring to a gentle simmer: Cover, and cook covered 10 minutes. Remove from heat, and stir in onion and sage.
Add vegetables to soup stock, stirring to coat. Add mushrooms, to taste.
Arrange half of potatoes at the bottom of a 9x13 inch baking dish. Season with chicken broth mixture, then sprinkle with orange zest. Refrigerate lentils until ready to cook/coat/dress lentils, then place on baking sheet.
BAKE overnight, under a broiler setting.
⭐ ⭐ ⭐ ⭐