---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Onion Soup Provencale
 Categories: Low-Fat, Soups, Mcdougall
      Yield: 8 Servings
 
      5 c  Water
      4 lg Onions; sliced in rings
      2 sm Zucchini; sliced
      1 md Eggplant; peel/chop -OR-
      2 sm Japanese eggplants
      2 cl Garlic; crushed
      6 oz Tomato paste
    1/2 c  Red wine (optional)
    1/4 c  Fresh basil; chopped
      2 tb Soy sauce
           Pepper; freshly ground,
           - to taste
 
  Preparation time: 15 minutes

  Combine all of the ingredients in a large soup pot. Bring to a
  boil, cover, reduce the heat, and simmer over medium-low heat for
  about 1 hour, or until the vegetables are tender.
  
  Per serving: 65 cal, 0.4 g fat
 
  Recipe by The New McDougall Cookbook

  Posted by: Sue Smith, S.Smith34, Jun 16, 1994

MMMMM