Ingredients
- 2 sticks(1 cup) unsalted butter
- 1/2 cup olive oil
- 1 lb.(about 4 heads) garlic, finely chopped
- 5 onions(about 2 lbs.), finely chopped
- 1 loaf day-old French bread, broken into small pieces(about 5 1/2 cups)
- 8 cups chicken broth
- 4 cups heavy cream
- 1 tablespoon coarse salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dried thyme, crumbled
Directions
In a heavy kettle melt butter with oil on very low heat, add garlic and onions and cook, stirring occasionally, for 1 hour and 30 minutes to 2 hours, or until the mixture is very soft. Stir in bread and cook mixture for 10 minutes. Add broth and bring the mixture to a boil. Add cream; simmer soup, stirring occasionally, for 30 minutes, and stir in salt, mustard and thyme. Makes about 16 cups. Serves 10-12.
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Submitted 6/13/05.
Source: Home Cooking: Feb. '95
Submitted By: Linda Wilson
lwilson@gatecom.com
Garlic Soup