1 (5 ounce) can sliced mushrooms, drained and coarsely chopped
1/3 cup sliced onion
1/3 cup sliced red bell pepper
1 (16 ounce) package frozen mixed vegetables, thawed
4 eggs
1 teaspoon chicken bouillon granules
1 cup melted butter
1 (12 ounce) can restaurant grade refried beans
1/2 cup milk
2 tablespoons clarified butter
1 tablespoon white sugar
1/4 cup all-purpose flour
In a large bowl, toss mushrooms and onion. Stir in peppers, vegetables, eggs, chicken bouillon, 4 eggs, bouillon granules, 1 cup melted butter, 1 tablespoon sugar, 1/4 cup flour and 1/4 cup milk. Cover, and refrigerate 7 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 quart dish and set aside.
Place mushrooms and onions in a food processor or blender or food grinder; peel and slice. Add sliced mushrooms and onion slices to the soup along with mushrooms and onion slices. Sprinkle the beans, refried beans, salt and pepper into the mixture.
Return mixture to the pot and continue cooking over low heat for 25 minutes, stirring occasionally. Add the mixed vegetables, eggs, chicken bouillon, 1/2 cup melted butter, 1/4 cup flour and stir just until thoroughly combined. Cover, and gently simmer for 35 minutes.
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