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Title: Vegetable Vomacka
Yield: 6

Ingredients

      2 tb butter or margarine
    1/2 c  onions; chopped
    1/2 c  carrots; chopped
    1/2 c  celery; chopped
      2    cloves garlic; finely
           -chopped
      2 tb all-purpose flour
      3 c  chicken stock
      1 tb instant chicken bouillon
           -granules
      1 ts dried dill
  1 1/2 ts pickling spice
    1/4 ts black peppercorns
  1 1/2 ts fresh green beans; chopped
  1 1/2 c  potatoes; peeled and diced
      1 c  whipping cream
      2 ts cider vinegar; (2 to 3)

Instructions

In a large, heavy pot or Dutch oven, melt the butter and saute the onions,
carrots, celery, and garlic on medium-high heat for 4 to 6 minutes, or
until the vegetables are tender, but not browned. Reduce heat to medium.
Stir in the flour and cook, stirring constantly, for 2 minutes. (Do not
brown.)

Stir in the chicken stock, bouillon granules, and dill. Tie the pickling
spice and peppercorns in a small cheesecloth bag and add to the soup.
Bring to a slow, rolling boil. Reduce heat to simmer and cook, covered,
for 20 minutes. After 10 minutes, add the beans. Cover and simmer for 10
minutes more.

Add the potatoes and return to a boil. Reduce heat to simmer and cook for
15 minutes.

Remove spice bag. Slowly stir in the cream, then add the vinegar. Serve.

YIELD: 4 TO 6 SERVINGS

SCHUMACHER'S NEW PRAGUE HOTEL
NEW PRAGUE, MINNESOTA

Per serving: 237 Calories (kcal); 19g Total Fat; (71% calories from fat);
3g Protein; 14g Carbohydrate; 65mg Cholesterol; 1144mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates

Recipe by: Inn Country USA - SCHUMACHER'S NEW PRAGUE HOTEL

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