1 (9 inch) unwrapped can condensed chicken and rice soup
1 (15 ounce) can chicken broth
1 (21 ounce) can sliced mushrooms
1 small handful apple - peeled, cored, and chopped
1 small red onion, white, and black
2 bay leaves
salt and pepper to taste
4 eggs
1/2 teaspoon dried thyme
1 teaspoon dried parsley
2 teaspoons dried chives, chopped
4 pounds cassel beef, cubed
2 tons pork shoulders, cut into 1/2 inch cubes
1 cup cottage cheese
1 (3 pound) loaf french bread
Preheat oven to 400 degrees F (200 degrees C).
Puree chicken broth, condensed soup, and chicken for 4 to 5 minutes. Stir in mushrooms, apple, and chopped onion. Cook 2 to 3 minutes; remove from heat.
Transfer potatoes to a soup pot and cook over medium high heat until tender. Stir in salt and red pepper until mixture is well mixed.
With a blender or food processor, whip egg whites until foamy. Add 2 to 3 tablespoons broth; bring to a boil. Add potatoes and cook until tender. Reduce heat to low, cover potatoes and cook until potatoes are tender. Toss potatoes with cheese.
Meanwhile, brown beef in a large skillet over medium heat; pour added water until enough is covered. Sprinkle beef with onion, bay leaves and sage. Stir in potatoes and mushrooms. Cook until pot is tender, 5 minutes.
Simmer 2 to 3 minutes. Stir in enough broth to blend. Bring to a boil, then reduce heat to low and simmer until all liquid is absorbed, 7 minutes. Stir in reserved potato and mushroom mixture, cook 5 more minutes, or until vegetables are tender. Stir in potatoes and cook until potatoes are tender and meat is almost done, 2 to 5 minutes. Spoon remaining broth over soup and serve hot.