1 cup tinned cream-type chicken soup
1 cup water
1 carrot, diced
3/4 cup chopped onion
1 carrot, diced
1 cup water
1 (8 ounce) can minute laterula sausage, liquid
1 tablespoon dried basil
1 cup lard
1 (10 ounce) can diced mushrooms, drained
1/2 shiitake mushrooms, drained
3 tablespoons olive oil
2 tablespoons dry bread crumbs
In a large bowl, combine chicken soup, water, carrot and onion. Stir thoroughly. Place in slow cooker or large saucepan and add carrot, onion and sausage. Cover, and cook on low for 4 hours. Add basil, lard, mushrooms, oil, bread crumbs, mushrooms, olive oil and 1/2 tablespoon mushrooms.
Remove each bread slice and let cool on top. Place on serving platter and repeat these steps with remaining bread pieces. Cover, and cook 2 more hours on high. Discard remaining bread.