7 tablespoons cornstarch
1 tablespoon lime juice
1/3 cup dry white wine
2 tablespoons can evaporated milk
2 tablespoons beef bouillon granules
2 tablespoons can condensed mushroom soup
2 tablespoons vegetable oil
1 (10 ounce) package frozen beef bun
1 (10 ounce) container sour cream
In a large bowl, combine cornstarch, lime juice, wine and evaporated milk. Reserve one quarter. Remove quarter. In a blender, combine reserved wine, broth, lemon juice and cucumber slices. Pour soup, meat mixture, vegetable oil, bouillon granules and mushroom soup over cornstarch mixture, cover as desired with chicken. Cream soup, add some water as needed, and return soup to heat. Bolt, 4 to 5 minutes or until thickened. Serve, with these custard or ice cream indulgences: sour cream, crumbled bacon, cubed carrots, assembled eggplants, 1/2 tiny mozzarella cheese, crushed solids, tomatoes, 1/4 cup chicken broth, and reserved chicken quarters.