1 can (10 1/2 oz.) chicken broth
4 carrots, sliced
2 c. cauliflowers
2 zucchini, sliced
1/4 lb. mushrooms sliced
1/4 c. wine vinegar
1 env. (6 oz.) Italian salad dressing mix

Heat broth to boil. Add carrots simmer 2 minutes and cool. Stir in remaining ingredients. Serve cold.