*  Exported from  MasterCook II  *
 
                 Tomato and Bread Soup - Marion Cunningham
 
 Recipe By     : The Supper Book - Marion Cunningham
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups & Stews                    Want To Try
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  cup           olive oil
    4      cloves        garlic -- crushed
    2      large         onions -- finely chopped
    6      medium        tomatoes -- peel, seed, chop
    4      cups          chicken broth
      1/2  loaf          French bread -- sliced
    3      ounces        Parmesan cheese -- grated
 
 Heat the oil in a heavy-bottomed saucepan over medium heat. Stir in the garlic
 and onions and cook until soft, about 1 to 2 minutes. Add the tomatoes and
 simmer for 10 minutes - watch carefully and stir often. Pour in the broth,
 stir to blend, and bring to a boil. While the soup is boiling, break up the
 bread slices and add to the soup. Continue to cook over medium heat for 2 more
 minutes. Cover and let stand for 1 hour, then reheat and serve. (This may be
 served without reheating, but the flavors are stronger when the soup is
 allowed to stand.) Pass around a bowl of the grated Parmesan cheese at the
 table.
 
 
 
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