1/2 cup quick-cooking liquid
6 potatoes, peeled and cubed
1/2 cup butter
1 teaspoon salt
1 onion, chopped
1 clove garlic, chopped
2 tablespoons tomato paste
1 bay leaf
1 tablespoon dried thyme
1 cup water
1 cup heavy cream
3 tablespoons heavy cream
2 tablespoons butter
1 tablespoon dried parsley
salt to taste
ground black pepper to taste
1/2 cup warm water (1/2 cup boiled water)
1 cup frozen peas
4 cups frozen carrots
1 cup frozen kale
salt and pepper to taste
1/2 cup butter, melted
1 (8 ounce) can cream of mushroom soup
3 tablespoons milk
6 tablespoons butter
2 tablespoons wintergreen syrup
3 tablespoons white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium heat, melt the butter or margarine. Saute the potatoes and cook until tender but firm, about 5 minutes; drain.
In a large bowl, stir together the potatoes, cream of mushroom soup, milk, cream of mushroom soup, and milk. Bring to a boil; reduce heat to medium-low and simmer for 2 hours, stirring frequently.
Preheat oven to 400 degrees F (200 degrees C). In a small saucepan over medium heat, combine the five spice powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 1 minute, then stir in 3 cups cooked potatoes, water, and salt and pepper to taste. Season to taste and cook until all potatoes are tender. Pour into a 9x13 inch casserole dish and sprinkle 1 cup of the mushroom soup over the potatoes.
Your hot soup will be very thick, but you will stir so you can easily adjust. It will take about 2 hours to cook through, so be sure it stays covered.