GARLIC SOUP serves 3-4

• 1 bulb of garlic (12 or more cloves)
• 6 sprigs of fresh parsley
• 1 bay leaf
• ¹/8 tsp dried sage
• ¹/8 tsp dried oregano
• 1 whole clove

• 1 tbsp olive oil
• 5 cups hot water
• 2 vegetable bouillon cubes or 1 chicken bouillon cube (for a meat meal)
• ¹/8 tsp black pepper
• 4 tbsp cream of rice
• Salt and black pepper to taste

1. Peel the garlic cloves. In a medium-sized (2-quart) soup pot, combine the cloves of garlic with the parsley, bay leaf, sage, basil, oregano, clove, and olive oil.
2. Add the hot water. Crumble the bouillon cubes into the pot. Stir to dissolve. Bring the contents to a boil. Cover the pot, turn down the heat, and simmer for 1 hour. Remove the bay leaf. Slowly add the cream of rice. Cook for 30 seconds. Cover the pot and let set for 3 more minutes. Cool enough to be able to purée in the blender. Taste to correct seasoning.
3. Return to the pot and reheat, stirring occasionally. If the puréed soup is thicker than you like, merely thin it with boiling water, adding a little at a time until you arrive at the desired consistency.

 ENJOY! 

Source: Kosher Cookery by Frances R. AvRutick