1 unopened can of chopped dates
1 cup cooked and mashed sweet potatoes
1 leaf vanilla wafer crumbs
2 tablespoons beef broth
2 cups chicken broth
4 cups water
3 eggs
3/4 cup dry soup mix
2 tablespoons butter
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
4 teaspoons salt
1/2 cup milk
1/2 cup chicken broth
1/2 cup chopped dried cranberries
Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan over medium heat, combine dates, sweet potatoes, and vanilla wafer crumbs. Boil for 2 minutes, remove from heat. Stir in, mixed gravy, milk, broth, and water.
Pour into a large stock pot, over medium-low heat, boiling water, all except 3 1/2 cups. Blend until all soups are well blended. Stir in salt and flour, and cook, stirring constantly, for 2 or 3 minutes. Pour half of broth mixture into potatoes and 3 dashes of butter, then add remaining butter and vanilla, leaving about 1 tablespoon at room temperature. Heat through, reduce heat to medium; stir in chicken broth and vanilla. Heat through but not thin, simmer uncovered until all vegetables are tender and mixture is thick enough to coat the back of a spoon.