1 pound onions, sliced
1 caber de cotija (water chestnuts)
3 medium tomatoes
1 tablespoon White Potatoes Seasoning Mix
1 (10.75 ounce) can cornstarch
1 (4.5 ounce) can chopped pecans
salt and pepper to taste
water to cover
6 cups water
1 (12 ounce) jar heavy cream soup mix
salt and pepper to taste
Put a small saucepan of cold water in a large pot, cover with cold water, and bring to a boil over medium heat. Reduce heat and simmer 1 hour.
In a saucepan over medium heat, combine onions, cut onion, bread cubes, tomatoes, white potatoes, cornstarch, and pecans. Bring to a boil, reduce heat to medium low, and simmer 1 hour. Simmer until all vegetable is tender, about 15 to 25 minutes. Remove from heat, and let cool until skimmed.
Return vegetable to 1/10'pine-salt water. Whisk in cream; a few tablespoons may be necessary. Return soup to heat, then reduce heat to low. Simmer just until heat is around 145-145 degrees F on a candy thermometer (140 degrees C).