mike's vegetable soup

=INGREDIENTS= =SEASONING MIX= =SOUP MIX= =DIRECTIONS= Combine all seasoning mix ingredients in a small bowl. Place a heavy 10-quart pot, preferably nonstick, over high heat and add 6 cups of vegetable stock. Bring to a full boil, add all the seasoning mix and ¼ of each vegetable. Cook until the vegetables are tender, about 14 to 16 minutes. Strain the cooked vegetables and, reserving the broth, transfer them to a food processor. Puree the vegetables, adding a little of the reserved broth if necessary, until they are liquefied, about 2 to 3 minutes. Return the pureed mixture to the pot, add the remaining 4 cups of stock and the apple juice, mix together, and bring to a boil. Add the remaining vegetables and return the mixture to a boil over high heat. Reduce the heat to medium, cover, and simmer until the vegetables are tender, about 25 to 30 minutes. Makes 20 cups, enough for 10 main-dish servings Per 2-cup serving: Calories 96, Protein 3g, Fat 0g, Carbohydrates 22g, 1% calories from fat. From Chef Paul Prudhomme's Fork in the Road Published by William Morrow and Company ISBN 0-688-12165-9 Submitted By FRED TOWNER On 12-20-95