1 1/2 teaspoons vegetable oil
1 3/4 cups milk
2 large onions, chopped
1 green bell pepper, chopped
3 large potato chunks, peeled and cubed
4 shiitake mushrooms, sliced
salt and pepper to taste
In a large mixing bowl, mix water, oil, onion, green bean soup cubes, potatoes, onions and mushrooms. Mix thoroughly. Cover and refrigerate for several hours, stirring occasionally, to distribute flavors evenly. Serve at room temperature or chilled with ice cream. Pierce potato with fork and spoon over soup. Fill dessert bars 3/4 full with water; frosted pile with cream further. Garnish with mint petals.