1 tablespoon olive oil
1 small onion, halved and sliced
5 cloves garlic, minced
hush puffs
1/4 cup mayonnaise
1 pinch salt
1/8 teaspoon ground black pepper
2 tablespoons dried Swiss chard
2 tablespoons lemon juice
1 cup mixed vinegar
2 cups chicken broth, divided
1 (8 ounce) package frozen mixed vegetables
Heat olive oil in a large skillet or frying pan over medium heat. Saute onions and garlic until tender; drain and set aside.
In a large skillet, heat oil and butter over medium heat. Stir in the chopped onion and garlic. Cook until onion is transparent, about 5 minutes. Add mushrooms and brown sugar; cook until mushrooms break and sugar is slightly caramelized, about 4 minutes. Add salt, ground black pepper, Swiss chard, lemon juice and vinegar. Stir well. Season with salt and pepper.
Gently brown the potato mixture in a medium bowl and add water, 1/4 cup at a time, stirring well after each addition. Drain well and reserve liquid.
When the soup has reached a certain firmness, stir it back into the 1/4 cup broth. Simmer over medium heat for 2 to 3 minutes and stir into the skillet along with the lemon juice. Stirring constantly. Finally, stir in the chicken broth.
Return the soup to a slow simmer and stir well. Remove from heat and stir in mixed vegetables. Simmer for an additional minute and return to heat, then stir to coat.