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From: vas@lzaz.UUCP (V.SNYDER)
Newsgroups: net.cooks
Subject: Snydely's Winter Vegetable Soup
Message-ID: <427@lzaz.UUCP>
Date: Tue, 3-Dec-85 10:43:17 EST
Article-I.D.: lzaz.427
Posted: Tue Dec  3 10:43:17 1985
Date-Received: Thu, 5-Dec-85 05:31:11 EST
Organization: AT&T Information Systems, Lincroft
Lines: 20
Keywords: delectable, good for you!

I submitted this recipe to a local paper for a cooking contest a few
winters back.
The recipe won an honorable mention in the Staten
Island Advance. I make it at least twice a winter
as it is very rich and something my family looks forward to.

Ingredients:

1 chopped leek                    1 large blanched tomato chopped
1 large chopped onion             4 stalks chopped celery
4 chopped carrots                 1/2 c. sliced fresh mushrooms
1 bunch of chopped watercress     1/2 c. heavy cream
1/2 lb. butter                    dash of salt, white pepper and black pepper

In a large saucepan, combine the butter, leeks, carrots, onions, celery, 
and spices.  Cover with water and simmer until the vegetables are tender.
When vegetables are tender, place 3/4 of the contents of the saucepan
into a blender and puree until creamy.  Pour contents back into the
saucepan.  Add cream, chopped tomatoes, mushrooms, watercress and
simmer for 10 more minutes.  Serve with french crusty bread and enjoy!