Cream Of Garlic Soup

1. 1

   In a 4 quart heavy bottomed pan saute the onions and garlic in the butter and oil. Stir frequently over low to moderate heat until onions are a deep golden brown (about 30 minutes). Add chicken stock and bouquet garni and bring to a boil. Stir in the bread cubes and simmer for 10 minutes. Remove bouquet garni and blend. Strain through a medium strainer (add more chicken stock if soup is too thick). Add the half and half and season to taste with salt and pepper

* Per serving · 4 servings · Values may vary.

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