Recipe - Garlicy Mushroom Soup

2 lg Heads garlics (2025 garlic
cloves) (no typing error
here)
7 ounce Fresh (or canned) mushrooms
2 ounce Butter
1 Teaspoonful of fresh thyme
One fourth Coffeecup of wheat flour
(you know the one holding
2 decilitres) (up to 1/2)
1 Coffeecup of chicken
buillion
One half Coffeecup of milk (not
skimmed)
Salt, pepper
Some chopped parsley
2 Fresh mushrooms cut or sliced up for
decoration (up to 3)

for 34 (my wife's adaptation from somewhere)

Separate the cloves from the garlics and boil them in water with their
"coverings" on for about 1 minute. Clean the mushies and slice them. Put
the slices in a pot with the butter for 5 minutes (mild temperature)and
remove the mushies from the pot after that. Add the cloves and the thyme to
the pot. Cover the pot and let the contents get soft in a mild temperature
(about 10 minutes). Stir in the flour and in a little while the chicken
bouillion and the milk. Wait an additional 510 minutes. Add the mushies,
heat up the pot and let he contents "gain some substance". Check that it's
thick enough. Afterwards you can add some cream. Spice with salt and
pepper.

When serving from a bowl you can decorate the surface with slices of
mushrooms and some parsley.

If you haven't tried this before, you might be surprised by the delicate
(I'm serious) taste of garlic prepared in this manner.

Posted to FOODWINE Digest 4 November 96

Date: Tue, 5 Nov 1996 15:20:23 +0200

From: Hannu Lehmusvuori studio@CLINET.FI