1 cup cooked white mushrooms
1/2 cup flaked coconut
2 tablespoons all-purpose flour
1 tablespoon dried oregano
6 potatoes, peeled and cubed
1/2 onion, chopped
1/2 cup chopped carrot
1 cube vegetable bouillon
3 bay leaves
1 large onion, cut into 1/4 inch slices
3 tablespoons Worcestershire sauce
1 tablespoon Worcestershire sauce
Bring a large pot of water to boil. Add mushrooms, coconut, and flour. Cook 30 minutes.
Meanwhile, in a large pot, mix vegetable bouillon cube, bay leaves, onion, carrot, onion mixture, and Worcestershire sauce. Heat to boiling, stirring occasionally.
Stir mushroom mixture into pot, reduce heat to low, and simmer 20 minutes.
Stir in poultry stock, and heat 25 minutes more.
Pour mushroom mixture into pot. Stir in chicken stock. Season with Worcestershire sauce. Heat for 10 minutes to 11 minutes. Cover, and simmer 45 minutes to 1 hour.
Very tasty. could stand to add some chicken & eggs.
great with chicken too
This soup turned out really good, I added some chicken breasts and the chicken was by no means overwhelming but I did in fact add 8-10lbs. of beef to the soup which was a good addition. I did roast the mushrooms for 45 minutes before adding them to the broth so that the mushrooms could still have some tropical flavor. Furthermore, I did in fact add about 3/4 C extra broth (instructions not obvious) and in place of the chicken (didnt really have any), I used frozen diced tomatoes. All in all, this was a very tasty meal, however I did think the directions were a bit steeped in corn starch so, I doubled the amount indicated and I added 1/2 C extra worcestershire sauce and 1/4 C extra garlic cloves. YUM! Followed the soup instructions exactly & it came out fantastic.
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