This hearty vegetable-laden soup is sure to satisfy the biggest of appetites.
In a large saucepan brown pork, half at a time, in margarine or butter. Return all meat to pan. Stir in the chicken broth, wine, parsley, thyme, garlic powder, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 40 minutes.
Add the frozen onions, frozen carrots, and mushrooms. Return to boiling. Reduce heat and simmer, covered, about 15 minutes more or until vegetables are tender. Remove bay leaf.
Combine cold water and flour; add to stew with lemon juice. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Makes 4 servings.