*  Exported from  MasterCook  *
 
                          Vegetable Eggplant soup
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Garlic, finely chopped
    1                    Medium onion, finely chopped
    3                    Medium carrots,
                         Finely chopped
    2                    Ribs celery, finely chopped
    1                    Medium eggplant, peeled
                         And finely chopped
    1                    Medium turnip, finely
                         Finely chopped
    8       c            Chicken stock, water or a
                         Combination
    1                    14 1/2 ounce can tomatoes
                         Coarsely chopped, including
                         Juice
      1/2   t            Basil
      1/2   t            Thyme
      1/2   t            Oregano
      1/2   t            White pepper
                         Salt to taste
 
   In a heavy large pot over low heat, cook the garlic, onion, carrots,
   celery eggplant and turnips until they begin to soften, about 5 minutes.
   Do not brown.
   
   Add stock or other liquid.  Over high heat, bring liquid to a boil and
   skim off any gray foam that rises to the surface.  Reduce heat and simmer
   until vegetables are crisp-tender. 7 to 10 minutes.
   
   Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.
  
 
 
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