5 medium potatoes
1 1/2 teaspoons olive oil
2 (16 ounce) cans mixed vegetables
2 (16 ounce) cans stewed tomatoes, drained
1 (16 ounce) can chicken broth
6 thin slices white bread
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Place the potatoes in a mixing bowl and return to the saucepan with enough water to cover. Cover pan, and bring to a boil over high heat. Boil for 5 minutes or until tender and mashed. Drain, and set aside.
In a large saucepan, bring the mixed vegetables and stewed tomatoes to a boil. Cover, boil for 6 minutes, and stir in the chicken broth. Return to a low heat, slowly cook until vegetables are tender.
Slice mushrooms across tops of potatoes and spoon into central serving dish. Toss potatoes with olive oil and tomato sauce, adding a little more water to cover if necessary. Serve immediately. Serve sliced white bread in the afternoon, the starch of a potato starch will be hard to come by in the winter if you do not have a mixer.
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