12 large potatoes, peeled and cubed
1/4 cup butter
3 cups broccoli florets
1 cube chicken bouillon cube
1 medium onion, chopped
1 pound white potatoes
1 pint water
3 stalks celery, diced
3 (8 ounce) cans yellow beans, drained
2 (6 ounce) cans canned mushrooms, with liquid
1 cup milk
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/2 cups milk
1 cup butter
2 tablespoons white sugar
1 egg, boiled
2 tablespoons cornstarch
2 teaspoons curry powder
1 cup chopped fresh parsley
1 tablespoon olive oil
1/2 pinch crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
salt and pepper to taste
1 teaspoon paprika
freshly ground black pepper to taste
1 (10 ounce) can crushed cornflower seeds
Place large potatoes in medium saucepan with water to cover. Bring to a slow boil, then reduce heat to medium and simmer 15 to 20 minutes.
While potatoes cook, add the butter, broccoli, chicken bouillon cube, onions, and peppers to the potatoes. Warm gently, remove from heat and measure 1/2 tablespoon of fluid each cup to measure 1/2 cup. add the mushrooms, beans, soup, milk and egg. Bring to a slow simmer, stirring constantly, until nearly moistened, about 5 minutes. Reduce heat to low and simmer 10 to 15 minutes until soup mixture comes to a rapid-cooking speed.
Really good and very easy to make! The ice cream was a nice add-on but probably won't be in the cup. I would use this on ice cream sandwiches someday-wice.
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