Title: Soup Provencale
Categories: Vegetarian, Vegan, Soups
Yield: 4 Servings

2 tb Oil
1 ts Roasted sesame oil (opt)
2 Garlic bulbs (about 30
-cloves)
1 md Onion; sliced
4 c ;water or vegetable stock
1 lg Potato; scrubbed and cut
-into cubes
3 Bay leaves
1/2 ts Thyme
4 tb Shoyu, or miso to taste
pn Cayenne

Smash each clove of garlic with the handle of a knife to make removing the
skin easier. Remove the skin and chop the garlic.

Heat the oils in aheavy kettle; add onion and garlic.
Saute over very low heat for about 20 minutes or until well cooked.

Add the water, potato, bay leaves, and thyme. Bring to a boil, then reduce
heat and simmer until the potato is tender. Remove the kettle from the heat
and ad the shoyu or miso; thn add the cayenne to taste.

Serve with a hot, crusty loaf of whole grain bread (preferable sourdough)
and a big green salad.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini