1 tablespoon olive oil
1 (8 ounce) can chicken broth
1 cup water
2 (10.75 ounce) cans condensed chicken broth
1 cup canned chicken soup
1 cup water
1 (10.75 ounce) can whole kernel corn
1/2 cup chopped onion
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried sage
salt and pepper to taste
15 ounces sliced fresh mushrooms, quartered
1 1/2 tablespoons bouillon granules
1/4 cup winter squash
In a large skillet, heat olive oil over medium heat; cook and stir chicken broth over medium heat until liquid is absorbed. Stir in water, chicken broth, corn, onion, rosemary, thyme, sage, salt and pepper. Reduce heat to low and simmer 1 to 2 hours, stirring occasionally.
Stir in mushrooms and saute until translucent. Stir in spinach and cook until wilted. Stir in bouillon and squash.
Stir into pot and cook about 10 minutes, stirring occasionally. Season with mushrooms, mushrooms, kale, mushrooms, squash and bouillon granules. Bring to a boil, then reduce heat and simmer 5 minutes more.