Instructions: Combine all ingredients in a large pot over high heat. Bring to a boil, then reduce heat and simmer for 4 to 5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili.

Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.

This recipe yields 4 to 6 servings.

NOTES : Because of the extreme reduction, the salt in the chicken stock may be enough for the recipe. However, if you use a stock that isnt so salty, you may find you need to add extra salt to the soup.

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