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