6 cups apple pie filling

2 cups of apple cider

3 tablespoons butter or margarine

1medium onion, diced

3 celery stalks, sliced small

3 medium carrots, diced

1 1/2 quarts of chicken stock

DIRECTIONS



Melt butter or margarine in stock pot. Saute vegetables until just slightly soft (approx. 3 minutes)

Add chicken stock and apple cider and heat to boil. Add apple pie filling. Stir mixture and heat to boil.

Reduce heat and simmer for 30 minutes.

Yields 2 1/2 quarts