1 1/2 pounds potatoes, peeled and cubed
2 tablespoons vegetable oil
2 (4.5 ounce) cans sliced mushrooms
1 1/2 teaspoons dried minced onion
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1 1/2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
7 cups water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1/4 teaspoon dried basil
1/8 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large saucepan over medium heat. Stir in the potatoes and saute until golden brown. Stir in the oil, mushrooms, onion, oregano, sage, garlic powder, salt and thyme to bring to a boil. Stirring constantly, cook and stirring about five minutes, until potatoes are tender. Remove from heat, stir in water and steep in olive oil. Stir in sugar, sugar, basil, rosemary, basil and thyme, mixing thoroughly. Pour mixture into a medium saucepan over medium heat.
Bring water to a boil. Add the potato mixture and cook, stirring, until potatoes are tender. Stir in salt and cook for about 10 minutes.
Remove from heat and stir in sugar, basil, rosemary, basil and thyme. Pour mixture into soup pot with lid off. Bring to a boil.
Fill pot with water to cover. Bring to a boil, stirring occasionally, and boil for about five minutes. Remove from heat. Simmer, covered, stirring occasionally, for 10 to 15 minutes, stirring occasionally.