1 tablespoon cocoa powder
3 tablespoons brown sugar
4 tablespoons cornstarch
1 tablespoon pimento-starch
2 tablespoons water
1/2 cup water
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking dish.
In a 2 quart saucepan over low heat, stir together cocoa and brown sugar. Bring to a boil, then reduce heat to medium and heat until chocolate and perfusion have subsided. Allow to cool (insulating cookware will be too cold).
Pour in cornstarch and salt, and cook until nice and smooth. Gradually add water, stirring well and adding more as necessary (for consistency be sure to obtain a lukewarm soup). Make sure not to exceed 1/2 cup. Stir in water until desired consistency is reached.
This was good... but not great. I made it in a crockpot and cooked it for 15 minutes, and the stuffing had become so dry, there was essentially no flavor in the soup. I.E, I mashed the potatoes too fast; 2 slices of white bread took too long, and the potatoes didn't have enough time to brown down. Therefore, I didn't have enough time to properly brown the vegetables, and the potatoes just sort of fell apart. They were dry, so I just left them whole. This is a great soup, however....
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