Chicken-Vegetable Soup - cooking recipe

Ingredients

3 1/2 c. water
2 chicken bouillon cubes
1 (14 1/2 oz.) can whole tomatoes, chopped
1/4 c. onion
1 tsp. basil
1 tsp. paprika
3/4 tsp. garlic
1/4 tsp. salt
1 c. sliced carrot
1 (8 oz.) can mushrooms, drained
1 c. diced cooked chicken
2 Tbsp. Burgundy or dry red wine

Preparation

Combine all and bring to a boil, then simmer for 15 minutes. Yield: 7 cups, 81 calories and 2 grams of fat per cup.