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Ingredients: 1 tablespoon olive oil One small diced red onion One zucchini, halved lengthwise and thinly sliced 1 cup oyster mushrooms Two medium tomatoes, cored and diced 2 cups purchased vegetable juice, such as V-8 1/4 cup slivered basil Two thin slices French bread 2 tablespoons grated Parmesan cheese Directions Heat oil in medium pan. Add onion, zucchini and mushrooms and saute ten minutes or until tender. Add tomatoes and cook over beef one minute or until pulpy. Add vegetable juice and simmer two minutes or until hot. Stir in basil and simmer two more minutes. Meanwhile, place bread on baking sheet. Sprinkle with Parmesan cheese and toast in oven at 400-degrees five minutes or until cheese melts. Pour soup into two bowls. Top each serving with one, cheese-topped bread slice. Recipe makes two servings. |