Soup Provencale

Ingredients

2 tb oil
1 t sesame oil
2 garlic bulbs
1 slice onion
4 c water
1 potato scrubbed
3 bay leaves
1/2 ts thyme
1 pn cayenne

Instructions

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