Title: GARLIC SOUP
Categories: Soups
Yield: 6 servings

1 tb Unsalted Butter
1 tb Olive Oil
1 lb Onions, corsely chopped
1 ea Bouquet Garni
1 x Salt freshly ground Pepper
28 ea Medium Garlic cloves, peeled
3 c Chicken Stock (or more)
3 oz French Bread, cut into piece
1 c Whipping Cream or Half Half

Melt Butter with oil in heavy large deep skillet over
low heat. Add Onions and garlic and cook until onions
are tender and golden brown, stirring frequently,
about 30 minutes.
Add 3 cups chicken stock, bread and bouget garni to
skillet and bring to a boil. Reduce heat and simmer
about 15 minutes. Remove bouget garni. Puree mixture
in small batches in blender. Transfer puree to heavy
large saucepan. Mix in cream. Stir over low heat
until heated through. Thin soup with added stock if
desired. Season with

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