Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Slices (about 2 oz) bacon, 1/2 c Dry white wine
-coarsely chopped 1 Bay leaf
2 Onions (1/2 lb), 1/4 ts Salt or to taste
-thinly sliced 4 1/4-inch-thick slices
20 Cloves garlic, -day-old or toasted French
-coarsely chopped -bread
6 c Homemade chicken broth OR 4 tb Finely grated Parmesan
2 (14 1/2-or 13 3/4-oz) cans -cheese
-chicken broth plus 2 1/4 C 1 tb Chopped fresh parsley leaves
-water

1. In 5-quart saucepot or Dutch oven over medium heat, fry bacon until
crisp. With slotted spoon, remove bacon to small bowl and reserve.
Drain and discard all but 1 T bacon fat from pot.

2. Add onions and garlic and saute 15 minutes, stirring occasionally.
Return bacon to pot and add broth, wine, bay leaf, and salt; heat to
boiling. Reduce heat to low, cover soup mixture, and simmer 30
minutes.

3. Just before serving, top each slice of bread with 1 T Parmesan
cheese; toast in toaster oven or under broiler until cheese melts.
Strain soup into serving bowls, then top each bowl with a slice of
the bread. Garnish with parsley and serve.

Nutrition information per serving-protein: 17 grams; fat: 9 grams;
carbohy- drate: 29 grams; fiber: 2 grams; sodium: 1,726 milligrams;
cholesterol: 12 milligrams; calories: 289.

Country Living/Feb/94 Scanned fixed by DP GG

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