6 potato wedges
6 mushrooms, diced
1 cup chopped celery
1 cup diced tomatoes
1/2 cup water
1 cup crushed french bread
8 cups milk
Toss potato wedges with a mixture of milk, yeast, and 3/4 cup of water. Simmer for 6 minutes.
Garnish finely and reduce heat to low. Allow to stand a few minutes and stir in soup mixture. Add a little water as needed, and bring to a boil. Continue cooking, stirring occasionally, until hard-cooked potatoes are tender deep-fry spots are not visible. Serve over hot corn soup.