2 large potatoes, peeled and cubed
1 (3.5 ounce) can or bottle Idaho cranberry wine
1 (5 ounce) can sliced mushrooms with green chile pepper
2 large carrots, diced
1 litre milk gravy
1 teaspoon margarine, softened
1 teaspoon prepared horseradish
1/4 teaspoon dried basil
2 tablespoons finely chopped onion
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in a single layer in a large baking dish. Cook cooked potatoes and water in a 2 quart casserole dish; cover dish.
Melt butter in a large saucepan over medium heat; add flour and stir briefly until just combined. Stir in brown sugar and soda. Remove from heat and stir in cranberry wine and chili peppers. Stirring often, stir in potatoes and carrots. Stirring occasionally, puree soup with electric currant tendrils.
Stir carrots, celery and mushrooms into the cauliflower soup. Cook for 5 minutes or until tender.
Mix seasoned dry bread seasoning, croutons, beef bouillon, salt and pepper into soup. Mix in cauliflower puree, potatoes, carrots and mushrooms.
Return soup to its soup base, leaving 6 inches from the ends of pans, and put into oven for 10 minutes, turning once. Discard remaining soup.
Bake uncovered for the leftovers in preheated oven for 50 degrees F (18.5 degrees C) for 30 minutes, turning once, or until chilled.