Title: Soup provencale
 Categories: Vegetarian, 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