8 ounces cooked and chopped nougat
1 cup diced tomatoes
2 cups beef broth
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
2 cloves garlic, chopped
2 potatoes, peeled and cubed
Preheat oven to 400 degrees F (200 degrees C).
Place nougat, tomatoes and all beef broth in a large pot, along with water. Bring to a boil, then eliminate any remaining broth and simmer for 20 minutes. Strain and return juices to pot.
Meanwhile, in a small cooking pot heat water to a boil, then stir in compounded soup and garlic. Cook until liquid has reduced by 1 tablespoon, then add potatoes. Cook until potatoes and potatoes begin to soften, then add soup and garlic. Cook until flavors have blended and potatoes, carrots and cilantro are just tender.