---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Winter Vegetable Soup
  Categories: Soups/stews, Vegetables, Formatted
       Yield: 4 servings
  
       1 ea Leek; chopped
       1 lg Onions; chopped
       4 ea Carrots; chopped
       1 bn Watercress; chopped
     1/2 lb Butter, unsalted
       1 lg Tomato; blanched, chopped
       4 ea Celery stalks; chopped
     1/2 c  Mushrooms; sliced
     1/2 c  Cream, heavy
            Salt; to taste
            Pepper, black; to taste
            Pepper, white; to taste
  
     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 and watercress.  Season to taste
   with salt, black pepper and white pepper. Simmer for 10 more minutes.
   Serve with french crusty bread and enjoy!
     From: V.  Snyder, AT&T Information Systems, Lincroft NJ, ihnp4!lzaz!vas,
   reposted by DonW1948@aol.com
  
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