1 cup cooked white mushrooms
1/2 cup flaked coconut
2 tablespoons all-purpose flour
1 tablespoon dried oregano
6 potatoes, peeled and cubed
1/2 onion, chopped
1/2 cup chopped carrot
1 cube vegetable bouillon
3 bay leaves
1 large onion, cut into 1/4 inch slices
3 tablespoons Worcestershire sauce
1 tablespoon Worcestershire sauce
Bring a large pot of water to boil. Add mushrooms, coconut, and flour. Cook 30 minutes.
Meanwhile, in a large pot, mix vegetable bouillon cube, bay leaves, onion, carrot, onion mixture, and Worcestershire sauce. Heat to boiling, stirring occasionally.
Stir mushroom mixture into pot, reduce heat to low, and simmer 20 minutes.
Stir in poultry stock, and heat 25 minutes more.
Pour mushroom mixture into pot. Stir in chicken stock. Season with Worcestershire sauce. Heat for 10 minutes to 11 minutes. Cover, and simmer 45 minutes to 1 hour.